Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant casserole batch 14. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Casserole Batch 14 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Eggplant Casserole Batch 14 is something that I have loved my whole life. They are nice and they look fantastic.
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 particular recipe, we must first prepare a few components. You can have eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Eggplant Casserole Batch 14:
- Prepare 15 ounces great northern beans
- Get 2 tablespoons extra virgin olive oil
- Get 1/2 teaspoon salt
- Prepare 1/2 teaspoon ground white pepper powder
- Prepare 1 large aubergine eggplant
- Make ready 15 ounces diced tomatoes
- Make ready 15 ounces garbanzo beans/ chickpeas
- Prepare 1 cup spring onion
- Get 6 ounces extra sharp cheddar cheese
- Get 1-1/2 cups shredded mozzarella cheese
- Make ready 1 pound steamed chopped broccoli
- Get To taste salt
- Get 2 tablespoons coconut sugar
Drain on paper towels and set aside. 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. Repeat with another layer of eggplant, marinara and cheese.
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!!!!
Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Casseroles are known to be an easy to make family dinner option that has tons and tons of variations. This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free. Learn How to Make Eggplant Casserole with Beryl Stokes How to Make Great Food at Home From the Cajun recipes at Cajun Cooking TV in. Price ingredients of Eggplant Casserole would fetch at market.
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