TVP and Eggplant Casserole

Here's a Tasty recipe I made for lunch today. This will serve 4 adults.

• 1 Cup of TVP, beef flavor
• 1 Large Eggplant*
• 1 Large Tomato, chopped or 1 can
• 1/2 cup of Green Onions, or Chives
• 1 Onion, or 1/2 cup of dried onion
• 1/2 tsp of Paprika
• 1/2 tsp of Curry powder
• Chopped Parsley
• Chopped garlic
• Worcestershire sauce
• Bread crumbs
• Olive Oil

1. Prepare the TVP,  the way I make it is to boil the water first. Then add the TVP and stir. Remove it from the heat and allow it to sit. While this is going on add a little of the Worcestershire sauce and some parsley. It helps to add flavor.
2. *Prepare the Eggplant. If using fresh, peel (or not) and slice or chop well.
3. I a small sauce pan heat some oil and cook the onions and garlic. If using dried rehydrate them.
4. Add the TVP, Spices, Eggplant,Tomatoes and a little extra Parsley together. Pour into a casserole dish.
5. Top with a light sprinkle of Bread crumbs and some more Paprika. You can add cheese if you like.
6. Cook uncovered for about an hour at 350 degrees.

*** Last Fall my wife and I dehydrated about 10 pounds of sliced Eggplant as an experiment. This is the first time I've used it. After 10 months of storage it cooked up just fine. To rehydrate I boiled about a quart of water, added the eggplant stirred it a little and turned off the stove. After about 5 minutes of "steeping" I drained the pot.

Some suggestions for leftovers.
- Cook up some Pasta or rice and top with the casserole
-Add tomato sauce and make a "meat" sauce for pasta
- Add to Hoagie rolls for veggie Stromboli