Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, eggplant casserole batch 14. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Hearty eggplant casserole can serve as a meatless entree. The combination of eggplant, tomato sauce, and cheese is wonderful! Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT.
Eggplant Casserole Batch 14 is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Eggplant Casserole Batch 14 is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Casserole Batch 14:
- Make ready 15 ounces great northern beans
- Make ready 2 tablespoons extra virgin olive oil
- Take 1/2 teaspoon salt
- Prepare 1/2 teaspoon ground white pepper powder
- Prepare 1 large aubergine eggplant
- Take 15 ounces diced tomatoes
- Take 15 ounces garbanzo beans/ chickpeas
- Prepare 1 cup spring onion
- Make ready 6 ounces extra sharp cheddar cheese
- Make ready 1-1/2 cups shredded mozzarella cheese
- Get 1 pound steamed chopped broccoli
- Take To taste salt
- Make ready 2 tablespoons coconut sugar
Home » Food » Casseroles » Eggplant Casserole - Baked Eggplant Parmesan Recipe. Casseroles are known to be an easy to make family dinner option that has tons and tons of variations. This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free. Learn How to Make Eggplant Casserole with Beryl Stokes How to Make Great Food at Home From the Cajun recipes at Cajun Cooking TV in.
Instructions to make Eggplant Casserole Batch 14:
- Peel and cube the eggplant. Add salt and stir coating all the eggplant. I did this by putting half the cubed pieces in a bowl and salting it. Stirred it up added the rest and salted it. Let rest 1 hour.
- After an hour drain the liquids. Cover and let sit half an hour. Drain again. Preheat oven 400° Fahrenheit.
- Take the great northern beans and heat an oven safe pan. Mash the beans. Add the olive oil, salt, pepper, and bring to a simmer. Mash again and add the spring onion. Then add the eggplant. Stir and coat.
- Add the Parmesan cheese, then broccoli, and sliced extra sharp cheddar cheese.
- Add tomatoes, salt, and sugar. Top with mozzarella cheese. Put into the oven for 1 hour.
- Take out of oven let rest 15 minutes. Serve I hope you enjoy!!!!
This eggplant casserole is a fast and easy meal that's bursting with flavor. The eggplant is cubed and cooked with a tasty combination of cheese, eggs Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese. Monterey Jack cheese, fontina, or another kind of melting. Repeat with another layer of eggplant, marinara and cheese. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe.
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