Recipe: Delicious Eggplant Casserole Batch 14

Recipe: Delicious Eggplant Casserole Batch 14 Delicious, fresh and tasty.

Eggplant Casserole Batch 14. 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.

Cantonese eggplant casserole is not just another ho-hum eggplant dish.

Drain on paper towels and set aside.

Use Chef John's simple techniques to make an eggplant casserole that has all the flavor and texture of the traditional version with fewer calories and a lot less oil.

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

Ingredients of Eggplant Casserole Batch 14

1. Prepare 15 ounces of great northern beans.

2. It’s 2 tablespoons of extra virgin olive oil.

3. You need 1/2 teaspoon of salt.

4. Prepare 1/2 teaspoon of ground white pepper powder.

5. Prepare 1 of large aubergine eggplant.

6. You need 15 ounces of diced tomatoes.

7. Prepare 15 ounces of garbanzo beans/ chickpeas.

8. Prepare 1 cup of spring onion.

9. You need 6 ounces of extra sharp cheddar cheese.

10. Prepare 1-1/2 cups of shredded mozzarella cheese.

11. Prepare 1 pound of steamed chopped broccoli.

12. You need To taste of salt.

13. It’s 2 tablespoons of coconut sugar.

Home » Food » Casseroles » Eggplant Casserole - Baked Eggplant Parmesan Recipe.

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.

Casseroles are known to be an easy to make family dinner option that has tons and tons of variations.

Eggplant Casserole Batch 14 step by step

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!!!!.

This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free.

Repeat with another layer of eggplant, marinara and cheese.

Try my Beef & Eggplant Casserole!

Layers of pan-fried eggplant, marinara, ground beef and parmesan as well as mozzarella cheese are baked If you tried this Beef & Eggplant Casserole, don't forget to rate the recipe below and let me know how it went in the comments - I love hearing from you!

This low carb sausage, eggplant, and cheese casserole tastes like a cross between eggplant Parmesan and lasagna.