Eggplant casserole number 1
Eggplant casserole number 1

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, eggplant casserole number 1. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Eggplant casserole number 1 is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Eggplant casserole number 1 is something which I have loved my entire life.

Meal Ideas You'll Love To Serve From Classico's Dinner Recipes. I grew up eating this dish as a kid I developed a taste for egglant, aubergine, because of this dish. This is a dish dear to my heart.

To begin with this particular recipe, we must prepare a few components. You can have eggplant casserole number 1 using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Eggplant casserole number 1:
  1. Prepare 1 stick margarine
  2. Make ready 15 oz evaporated milk
  3. Take 60 crackers. crumble the saltine crackers
  4. Take 1 cup shredded extra sharp cheddar cheese
  5. Make ready 1 tsp salt
  6. Take water I used a cup
  7. Prepare 6 medium aubergines
  8. Get 1 tsp ground black pepper

Add some eggplant and you've got an insanely good combo. Check out the best in eggplant casserole. Scroll down to the recipe card for the detailed instructions. Bake the casserole until golden and.

Steps to make Eggplant casserole number 1:
  1. Preheat oven 350° Fahrenheit
  2. Peel and chop the eggplant. Cook eggplant in water about three quarters of the way up on the aubergine. add stick of margarine and salt and pepper if you use it.
  3. Cook the aubergine till translucent and most of moisture is gone.
  4. Add milk and equal amount of cracker crumbs
  5. If to dry add a bit of water if to wet add cracker crumbs
  6. Add to a deep oven safe dish, about two thirds of the way up then add a thin layer of cheese then cover with more aubergine mixture then more cheese.
  7. Bake in oven for 25 -30 minutes

Eggplant is at its peak from July through October, so this is a perfect time to take advantage of the beautiful purple veggie. Monterey Jack cheese, fontina, or another kind of melting cheese may be used. In a greased casserole, layer half the eggplant, onion, (sprinkle lightly with salt and pepper if desired), sauce, and mozzarella cheese. 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.

So that’s going to wrap it up with this exceptional food eggplant casserole number 1 recipe. Thanks so 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 save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!