1 package (12 ounces) vegan crumbles (I use Boca grounds)
1/3 cup onion, minced
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes, undrained
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 can (6 ounces) tomato paste
12 frozen eggplant cutlets
1/2 cup dry bread crumbs
1/2 cup grated parmesan flavor topping
1. Preheat oven to 350 degrees F. Saute burger, onions, and garlic in canola oil. Add tomato paste, diced tomatoes with liquid, thyme, oregano, basil. Cook down a bit if it seems too watery.
2. Lightly grease 9 x 13" glass baking pan. Line the bottom of the glass pan with eggplant cutlets. Pour tomato-burger mixture on top of eggplant cutlets. Put breadcrumbs on top of that. Top with parmesan flavored topping.
3. Bake covered for 20-25 minutes. Uncover and broil on low for about 4 minutes or so to brown the top a bit.
Source of recipe: I got this recipe off of a different, non-veggie, website and made changes. It's an easy and pretty good meal.