Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, eggplant casserole batch 14. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Eggplant Casserole Batch 14 is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Eggplant Casserole Batch 14:
- Take great northern beans
- Make ready extra virgin olive oil
- Make ready salt
- Take ground white pepper powder
- Get large aubergine eggplant
- Prepare diced tomatoes
- Prepare garbanzo beans/ chickpeas
- Make ready spring onion
- Prepare extra sharp cheddar cheese
- Prepare shredded mozzarella cheese
- Get steamed chopped broccoli
- Prepare salt
- Make ready coconut sugar
Home » Food » Casseroles » Eggplant Casserole - Baked Eggplant Parmesan Recipe. Eggplant whether used in a vegetarian casserole or one containing meat, often veal, it is a delicious main course dish. This page contains eggplant casserole recipes. Casseroles are known to be an easy to make family dinner option that has tons and tons of variations.
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 recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free. Repeat with another layer of eggplant, marinara and cheese. Try my Beef & Eggplant Casserole! Layers of pan-fried eggplant, marinara, ground beef and parmesan as well as mozzarella cheese are baked If you tried this Beef & Eggplant Casserole, don't forget to rate the recipe below and let me know how it went in the comments - I love hearing from you! This low carb sausage, eggplant, and cheese casserole tastes like a cross between eggplant Parmesan and lasagna.
So that’s going to wrap it up for this exceptional food eggplant casserole batch 14 recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
