Steps to Make Favorite Eggplant Casserole Batch 14

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Eggplant Casserole Batch 14. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Eggplant Casserole Batch 14 Recipe. 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.

You can cook Eggplant Casserole Batch 14 using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Eggplant Casserole Batch 14

1. Make ready 15 ounces of great northern beans.
2. Make ready 2 tablespoons of extra virgin olive oil.
3. It’s 1/2 teaspoon of salt.
4. You need 1/2 teaspoon of ground white pepper powder.
5. Make ready 1 of large aubergine eggplant.
6. Make ready 15 ounces of diced tomatoes.
7. It’s 15 ounces of garbanzo beans/ chickpeas.
8. It’s 1 cup of spring onion.
9. Take 6 ounces of extra sharp cheddar cheese.
10. Prepare 1-1/2 cups of shredded mozzarella cheese.
11. Make ready 1 pound of steamed chopped broccoli.
12. Prepare To taste of salt.
13. You need 2 tablespoons of coconut sugar.

Scroll down to the recipe card for the detailed instructions.Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown.Drain grease, and mix in eggplant, carrots, celery, and tomatoes.Heat the ghee in a skillet on medium heat, and place the slices of eggplant into the skillet.

Eggplant Casserole Batch 14 instructions

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!!!!.

You may need to two pans if you don't have a large one.Leave the skin on the Eggplant.The skin is the most nutritious part of an eggplant, leave it on unless it seems to be.

Place the tomato slice, the minced garlic, the basil, and the cheese, in that order.This eggplant casserole is a fast and easy meal that's bursting with flavor.The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables.Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese.Add the eggplant and cook halfway through.