Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, eggplant casserole batch 14. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Eggplant Casserole Batch 14 is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Eggplant Casserole Batch 14 is something that I’ve loved my whole life.
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 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:
- Make ready 15 ounces great northern beans
- Take 2 tablespoons extra virgin olive oil
- Take 1/2 teaspoon salt
- Prepare 1/2 teaspoon ground white pepper powder
- Get 1 large aubergine eggplant
- Make ready 15 ounces diced tomatoes
- Take 15 ounces garbanzo beans/ chickpeas
- Prepare 1 cup spring onion
- Prepare 6 ounces extra sharp cheddar cheese
- Take 1-1/2 cups shredded mozzarella cheese
- Make ready 1 pound steamed chopped broccoli
- Get To taste salt
- Prepare 2 tablespoons coconut sugar
Cantonese eggplant casserole is not just another ho-hum eggplant dish. Drain on paper towels and set aside. Tips for Preparing Eggplant Baked Eggplant Parmesan. See more ideas about Eggplant recipes, Eggplant, Recipes.
Instructions 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!!!!
Casseroles are a great way to cut back on carbs. It's easy to proportion the leftovers for future keto-friendly meals. In a large skillet, heat about ½ inch of oil over medium heat. 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.
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 am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
