Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant casserole. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Hearty eggplant casserole can easily serve as a filling meatless entree. If you like eggplant, I think you will love this cheesy eggplant casserole. Eggplant Parmesan in casserole form is an easy and comforting meal.
Eggplant casserole is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Eggplant casserole is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook eggplant casserole using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant casserole:
- Get casserole filling
- Prepare 1 large aubergine
- Make ready 1 medium onion
- Take 2 cup whole milk
- Get 1 large stalk of celery
- Get 41 small saltine crackers
- Take 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp margarine/butter/ghee
- Get cheese
- Get 1 cup grated parmesan cheese
- Make ready 1 cup extra sharp cheddar cheese
- Get 1 lb mozzarella cheese
- Make ready spices
- Get 1 tsp garlic granulated powder
- Make ready 2/3 tsp salt
- Prepare breadcrumb mix
- Make ready 1 cup panko breadcrumbs
- Make ready 4 tbsp softened margarine/butter/or ghee
This Eggplant Parmesan Potato casserole is entirely vegan, gluten free and so easy to make. Filling, mouthwatering, satisfying and a winning combo for everyone who loves comfort food. Perfect low carb eggplant parmesan Eggplant Parmesan Casserole I like to use a ricotta cheese mixture in an eggplant parmesan casserole. Than this Eggplant Casserole is for you!
Instructions to make Eggplant casserole:
- Preheat oven 350° Fahrenheit
- Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
- In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
- Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup. Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
- Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
- Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
- Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450° Fahrenheit
- Let sit 15 minutes serve hope you enjoy
OK, that sounded like a cheap soap commercial. The first recipe I want to introduce to you is Eggplant Casserole, also known as Tepsi Beitinijan, in Arabic. Eggs, scrambled with spinach and parmesan. This Eggplant Casserole is my very favorite way to cook eggplant. It is a Baked Eggplant Parmesan that is stacked in a deep casserole dish, yet the recipe is not greasy at all (like many are).
So that’s going to wrap this up for this special food eggplant casserole recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
