Eggplant Casserole Batch 14
Eggplant Casserole Batch 14

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, eggplant casserole batch 14. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Eggplant Casserole Batch 14 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Eggplant Casserole Batch 14 is something that I’ve loved my entire life.

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.

To get started with this recipe, we must prepare a few components. You can cook eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Casserole Batch 14:
  1. Make ready 15 ounces great northern beans
  2. Get 2 tablespoons extra virgin olive oil
  3. Make ready 1/2 teaspoon salt
  4. Get 1/2 teaspoon ground white pepper powder
  5. Prepare 1 large aubergine eggplant
  6. Make ready 15 ounces diced tomatoes
  7. Prepare 15 ounces garbanzo beans/ chickpeas
  8. Get 1 cup spring onion
  9. Make ready 6 ounces extra sharp cheddar cheese
  10. Take 1-1/2 cups shredded mozzarella cheese
  11. Take 1 pound steamed chopped broccoli
  12. Make ready To taste salt
  13. Take 2 tablespoons 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.

Steps 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!!!!

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.

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