Eggplant Millefeuille

Hydrate the texturized soybeans in hot water while preparing the rest of the ingredients.

Cook the bulgur with the amount of water indicated on the package for 20 minutes.

While the soy is hydrated and the bulgur is cooking, we sauté the chopped garlic, onion, red bell pepper and mushrooms. Season with salt and pepper and add parsley.

Cut the eggplant into slices and sauté them in a frying pan with a little oil for 3 minutes. Set aside.

Strain the texturized soy in a strainer when it has been hydrating for a while and rinse it with tap water. Mix it with the bulgur in a bowl when it has finished cooking and with half of the fried tomato.

Cut the tomatoes into slices and grate the cheese.

We already have everything, now we are going to form layers: - eggplant - bulgur + texturized soy - sautéed - diced ham - eggplant - spinach - tomato slices - bulgur + texturized soybeans - sautéed - diced ham - rest of the fried tomato - cheese I lost count of how many layers I added.... Basically until I put it all in! It came out pretty high 😅

Bake in the oven and in 20 minutes at 200 degrees it is ready to eat... Watch out, every oven is different!

Enjoy! 😋