Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant casserole batch 14. It is one of my favorites. For mine, I’m gonna make it a little 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 well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant Casserole Batch 14 is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Get 15 ounces great northern beans
- Take 2 tablespoons extra virgin olive oil
- Get 1/2 teaspoon salt
- Get 1/2 teaspoon ground white pepper powder
- Make ready 1 large aubergine eggplant
- Get 15 ounces diced tomatoes
- Prepare 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
- Prepare 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.
Steps 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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