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“This recipe is from I printed it off a long time ago and have been meaning to try it. NOTE: Brown or green lentils can be substituted for the veggie ground round. Just boil some dried lentils until they are not quite done, and then use them as the recipe instructs you to use the ground round.”
1hr 30mins

Ingredients Nutrition


  1. Peel and cut the potatoes to 1/4 thick slices. Cut the top and bottom off the eggplant and cut into 1/2 thick slices. Place potatoes and eggplant onto broiling pan, and drizzle with olive oil, as well as a shake of salt and pepper (you may have to divide into two batches, due to space). broil for about 10 mins on each side, or until you notice that the potatoes are golden and the eggplant is steaming and slightly mushy. turn off oven but leave potatoes and eggplant inside to keep them warm.
  2. In a skillet, fry the onion and ground round in some margarine until onions are translucent.
  3. In a large bowl, combine chopped tomatoes, mushrooms, zucchini and red pepper with onion and ground round mixture. Season with salt, pepper, and plenty of cinnamon and nutmeg.
  4. To make bechamel sauce, melt the margarine in a saucepan over low heat, and mix in flour but don't allow it to brown. once you have a mushy mixture, SLOWLY add some soymilk. Mix thoroughly with a wooden spoon, then add more soymilk etc -- until mixture is thick and creamy. Place a bay leaf in mixture as it thickens to add some flavour.
  5. Now to combine everything: In a large ovenproof dish, layer the bottom with some eggplant slices, top with filling mix, then potato slices, then filling and so forth. Finally, pour the bechamel sauce over the whole thing.
  6. Bake covered for 30 mins at 375 F and then uncovered for another 20 mins (to evaporate some of the juices).
  7. Serve with plain soy yogurt and soy feta, and some nice crusty vegan bread. Tastes even better the next day!

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