Eggplant Casserole Batch 14
Eggplant Casserole Batch 14

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, eggplant casserole batch 14. It is one of my favorites. This time, I will 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 favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Eggplant Casserole Batch 14 is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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:
  1. Make ready 15 ounces great northern beans
  2. Take 2 tablespoons extra virgin olive oil
  3. Prepare 1/2 teaspoon salt
  4. Take 1/2 teaspoon ground white pepper powder
  5. Make ready 1 large aubergine eggplant
  6. Make ready 15 ounces diced tomatoes
  7. Take 15 ounces garbanzo beans/ chickpeas
  8. Take 1 cup spring onion
  9. Prepare 6 ounces extra sharp cheddar cheese
  10. Prepare 1-1/2 cups shredded mozzarella cheese
  11. Prepare 1 pound steamed chopped broccoli
  12. Take To taste salt
  13. Take 2 tablespoons coconut sugar

No need to heat up your kitchen baking in. EGGPLANT: Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Let it stand for a few minutes before This looks amazing!

Instructions to make Eggplant Casserole Batch 14:
  1. 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.
  2. After an hour drain the liquids. Cover and let sit half an hour. Drain again. Preheat oven 400° Fahrenheit.
  3. 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.
  4. Add the Parmesan cheese, then broccoli, and sliced extra sharp cheddar cheese.
  5. Add tomatoes, salt, and sugar. Top with mozzarella cheese. Put into the oven for 1 hour.
  6. Take out of oven let rest 15 minutes. Serve I hope you enjoy!!!!

I would like to make up a double batch (bumper crop of eggplant) and freeze it. 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. This Eggplant Casserole is my very favorite way to cook eggplant.

So that is going to wrap it up for this exceptional food eggplant casserole batch 14 recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!