Eggplant casserole
Eggplant casserole

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant casserole. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hearty eggplant casserole can easily serve as a filling meatless entree. If you like eggplant, I think you will love this cheesy eggplant casserole. It's topped with cheese and baked until bubbling hot. When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria.

Eggplant casserole is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Eggplant casserole is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have eggplant casserole using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Eggplant casserole:
  1. Prepare casserole filling
  2. Take 1 large aubergine
  3. Prepare 1 medium onion
  4. Take 2 cup whole milk
  5. Prepare 1 large stalk of celery
  6. Make ready 41 small saltine crackers
  7. Get 1/4 cup olive oil, extra virgin
  8. Get 3 tbsp margarine/butter/ghee
  9. Take cheese
  10. Take 1 cup grated parmesan cheese
  11. Take 1 cup extra sharp cheddar cheese
  12. Make ready 1 lb mozzarella cheese
  13. Prepare spices
  14. Get 1 tsp garlic granulated powder
  15. Take 2/3 tsp salt
  16. Prepare breadcrumb mix
  17. Prepare 1 cup panko breadcrumbs
  18. Take 4 tbsp softened margarine/butter/or ghee

Add the eggplant and cook halfway through. The flavors of eggplant and sage create a taste sensation and the eggs make it a satistying dish. Great to take along for a potluck so you'll have a kidney-friendly food option. Add the eggplant and cook halfway through.

Instructions to make Eggplant casserole:
  1. Preheat oven 350° Fahrenheit
  2. Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
  3. In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
  4. Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup. Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
  5. Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
  6. Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
  7. Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450° Fahrenheit
  8. Let sit 15 minutes serve hope you enjoy

Great to take along for a potluck so you'll have a kidney-friendly food option. Add the eggplant and cook halfway through. Than this Eggplant Casserole is for you! OK, that sounded like a cheap soap commercial. The first recipe I want to introduce to you is Eggplant Casserole, also known as Tepsi Beitinijan, in Arabic.

So that is going to wrap it up for this exceptional food eggplant casserole recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!