Eggplant casserole number 1
Eggplant casserole number 1

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant casserole number 1. It is one of my favorites food recipes. This time, 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. The combination of eggplant, tomato sauce, and melted cheese is wonderful. If you like eggplant, I think you will love this cheesy eggplant casserole.

Eggplant casserole number 1 is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Eggplant casserole number 1 is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook eggplant casserole number 1 using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant casserole number 1:
  1. Prepare 1 stick margarine
  2. Take 15 oz evaporated milk
  3. Make ready 60 crackers. crumble the saltine crackers
  4. Make ready 1 cup shredded extra sharp cheddar cheese
  5. Make ready 1 tsp salt
  6. Make ready water I used a cup
  7. Get 6 medium aubergines
  8. Take 1 tsp ground black pepper

Yes, this recipe has a few steps but it's all worth it in the end. It starts on the stove and finishes in the oven and will be met. 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 salted fish.

Steps to make Eggplant casserole number 1:
  1. Preheat oven 350° Fahrenheit
  2. Peel and chop the eggplant. Cook eggplant in water about three quarters of the way up on the aubergine. add stick of margarine and salt and pepper if you use it.
  3. Cook the aubergine till translucent and most of moisture is gone.
  4. Add milk and equal amount of cracker crumbs
  5. If to dry add a bit of water if to wet add cracker crumbs
  6. Add to a deep oven safe dish, about two thirds of the way up then add a thin layer of cheese then cover with more aubergine mixture then more cheese.
  7. Bake in oven for 25 -30 minutes

I added some fresh basil, italian seasoning and oregano to the sauce. When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This vegetable side-dish casserole recipe goes well with chicken and fish. Categories: Casserole Onion Recipes Eggplant Recipes Side Dish Lunch Sauteing Recipes. This keto eggplant parmesan casserole is the perfect comfort food.

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