Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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.
Eggplant casserole is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Eggplant casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have eggplant casserole using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant casserole:
- Prepare casserole filling
- Make ready 1 large aubergine
- Take 1 medium onion
- Prepare 2 cup whole milk
- Prepare 1 large stalk of celery
- Make ready 41 small saltine crackers
- Get 1/4 cup olive oil, extra virgin
- Prepare 3 tbsp margarine/butter/ghee
- Make ready cheese
- Take 1 cup grated parmesan cheese
- Get 1 cup extra sharp cheddar cheese
- Make ready 1 lb mozzarella cheese
- Get spices
- Take 1 tsp garlic granulated powder
- Make ready 2/3 tsp salt
- Make ready breadcrumb mix
- Make ready 1 cup panko breadcrumbs
- Prepare 4 tbsp softened margarine/butter/or ghee
Cantonese eggplant casserole is not just another ho-hum eggplant dish. 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.
Steps to make Eggplant casserole:
- Preheat oven 350° Fahrenheit
- Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
- In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
- 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
- Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
- Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
- Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450° Fahrenheit
- Let sit 15 minutes serve hope you enjoy
When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. To make this eggplant casserole, chopped eggplant cubes and broccoli florets are spread out on a baking sheet and roasted, then mixed and assembled with all other ingredients in a casserole dish.. Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole. Italian Eggplant Casserole with Cashew-Tofu RicottaVegKitchen. This Eggplant Casserole is my very favorite way to cook eggplant.
So that is going to wrap this up with this special food eggplant casserole recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
