Eggplant Casserole Batch 14
Eggplant Casserole Batch 14

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, eggplant casserole batch 14. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Eggplant Casserole IV step by step. Peel and slice the eggplant into thin slices. Salt each slice on both sides. Tips for Making Eggplant Casserole Slice the eggplant thin.

Eggplant Casserole Batch 14 is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Eggplant Casserole Batch 14 is something that I’ve loved my entire life.

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

In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. In a large skillet heat the butter and olive oil over medium-low heat. Scroll down to the recipe card for the detailed instructions.

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!!!!

In a large skillet heat the butter and olive oil over medium-low heat. Scroll down to the recipe card for the detailed instructions. Bake the casserole until golden and. Place the eggplant in a medium microwave safe dish. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce.

So that’s going to wrap it up for this special food eggplant casserole batch 14 recipe. Thank you very much for your time. I’m confident you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!