|Olive oil||8 Tablespoon|
|Onions||2 , chopped|
|Red wine||1 Cup (16 tbs)|
|Vegetable stock||1 Cup (16 tbs) (1/2 Cup If Using Vegetable Burgers)|
|Parsley||4 Tablespoon, chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Tomato puree||3 Tablespoon|
|Plain flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Cottage cheese||1 Cup (16 tbs)|
|Breadcrumbs||1 Cup (16 tbs)|
|Parmesan cheese||1 Cup (16 tbs)|
Pre-heat the oven to 375°F and grease a large (12 x 18 inches) baking tray.
Peel the aubergines and slice into 1/2 inch strips.
Heat 4-6 tablespoons of the oil in a frying pan and brown the aubergine strips on both sides, then remove them from the pan and set them aside.
Add more oil if necessary and saute the onions.
Add the TVP mince to the frying pan and saute for 5 minutes.
Add the red wine, stock, parsley, cinnamon, nutmeg, salt, pepper and tomato puree.
Simmer this mixture over a low heat, uncovered, for about 15 minutes until most of the liquid has been absorbed.
Remove from the heat and set aside.
Make a white sauce - melt the butter and sprinkle the flour over it.
Stir into a smooth, thick paste.
Heat the milk and slowly add it to the paste, stirring well after each addition to make a smooth sauce.
Remove the sauce from the heat, leave to cool, then stir in the eggs and cottage cheese.
Sprinkle some breadcrumbs evenly over the baking tray.
Place a layer of aubergine over the breadcrumbs, cover them with a layer of the TVP mince in sauce, then sprinkle with a thin layer of Parmesan cheese.
Repeat the layering process, starting with the breadcrumbs, until the aubergine strips have been used up.
Pour the cheese sauce over the dish and top with more Parmesan cheese.
Bake for 40-50 minutes, until the cheese turns golden brown.