Of course it was amazing, the recipe came from a hot primary-school teacher I met at a potluck.
The only way it could have tasted better was if she was a librarian.
So here’s the thing, she didn’t give me quantities, so I’ve helped out where I can but you may have to fill in the gaps.
Hers was originally made with polenta.
Use that (if you have it), otherwise bread-crumbs and cornflour worked fine.
Of course hers looked better but mine tasted just as good. 11 years meat-free and I never liked TVP before now.
100g dry TVP (textured vegetable protein, fine minced texture)
3 tablespoons soy sauce (approx)
2 cloves garlic
1/2 an onion – finely choppped
2 fresh tomatoes
2 tablespoons tomato paste
1 tin diced tomatoes (drain off excess juice)
Polenta or cornflour and bread-crumbs
Soak TVP in boiling water. Flavour the water with soy sauce, so that the soy sauce soaks into the TVP as it expands.
Meanwhile fry garlic, onion, and fresh, chopped tomatoes. Add tomato paste, tinned tomatoes and chilli if you like. Add the fully softened (drained) TVP to this mixture and heat through.
Massage oil into sliced eggplant. Coat in polenta (or a blend of cornflour and bread-crumbs). Shallow fry the eggplant. This can get a bit messy when polenta falls off but don’t panic. You might need a bit of oil – as the eggplant absorbs a bit – but don’t overdo it. The eggplant should have lost it’s white appearance but not have become soggy.
Layer the dish. First lay down the tomato mixture, sprinkle extra bread-crumbs atop, create a layer using eggplant, then repeat. Top off with bread-crumbs and an healthy coating of vegan parmesan. Bake till golden. Get laid.
PLEASE NOTE: You can buy TVP at most health stores or most Asian supermarkets. It’s pretty widely available, some supermarkets even stock it.