Hello everybody, hope you are having an incredible day today. Today, I will show you a way 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 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. Reviews for: Photos of Eggplant Parmesan Casserole.
Eggplant casserole is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Eggplant casserole is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook eggplant casserole using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant casserole:
- Make ready casserole filling
- Take 1 large aubergine
- Prepare 1 medium onion
- Make ready 2 cup whole milk
- Make ready 1 large stalk of celery
- Prepare 41 small saltine crackers
- Take 1/4 cup olive oil, extra virgin
- Take 3 tbsp margarine/butter/ghee
- Make ready cheese
- Make ready 1 cup grated parmesan cheese
- Take 1 cup extra sharp cheddar cheese
- Make ready 1 lb mozzarella cheese
- Make ready spices
- Make ready 1 tsp garlic granulated powder
- Prepare 2/3 tsp salt
- Prepare breadcrumb mix
- Prepare 1 cup panko breadcrumbs
- Prepare 4 tbsp softened margarine/butter/or ghee
When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. Add the eggplant and cook halfway through. Cantonese eggplant casserole is not just another ho-hum eggplant dish. Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese.
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
Learn How to Make Eggplant Casserole with Beryl Stokes How to Make Great Food at Home From the Cajun recipes at Cajun Cooking TV in. This Eggplant Casserole is my very favorite way to cook eggplant. It is a Baked Eggplant Parmesan that is stacked in a deep casserole dish, yet the recipe is not greasy at all (like many are). Perfect low carb eggplant parmesan Eggplant Parmesan Casserole I like to use a ricotta cheese mixture in an eggplant parmesan casserole. This Beef and Eggplant Casserole has been a family favorite for dinner for many years.
So that’s going to wrap it up with this special food eggplant casserole recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
