Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, eggplant casserole batch 14. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant Casserole Batch 14 is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Eggplant Casserole Batch 14 is something that I have loved my whole life. They’re nice and they look wonderful.
Made with a simple red pepper-laced tomato sauce. I pulled the the roasted eggplant out of the freezer and thawed it before putting together the casserole. Add some eggplant and you've got an insanely good combo.
To get started 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:
- Get 15 ounces great northern beans
- Make ready 2 tablespoons extra virgin olive oil
- Get 1/2 teaspoon salt
- Take 1/2 teaspoon ground white pepper powder
- Make ready 1 large aubergine eggplant
- Make ready 15 ounces diced tomatoes
- Make ready 15 ounces garbanzo beans/ chickpeas
- Make ready 1 cup spring onion
- Get 6 ounces extra sharp cheddar cheese
- Prepare 1-1/2 cups shredded mozzarella cheese
- Take 1 pound steamed chopped broccoli
- Take To taste salt
- Prepare 2 tablespoons coconut sugar
Leave the skin on the Eggplant. The skin is the most nutritious part of an eggplant, leave it on unless it seems to be. Scroll down to the recipe card for the detailed instructions. The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables.
Steps 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!!!!
Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese. This vegetable side-dish casserole recipe goes well with chicken and fish. In a saucepan, bring the water to a boil; add eggplant. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice.
So that is going to wrap it up for this special food eggplant casserole batch 14 recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
