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.

Eggplant Casserole Batch 14 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. Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. You can have Eggplant Casserole Batch 14 using 13 ingredients and 6 steps. Here is how you cook that.

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. It's 1/2 teaspoon of salt.
  4. You need 1/2 teaspoon of ground white pepper powder.
  5. You need 1 of large aubergine eggplant.
  6. It's 15 ounces of diced tomatoes.
  7. You need 15 ounces of garbanzo beans/ chickpeas.
  8. It's 1 cup of spring onion.
  9. It's 6 ounces of extra sharp cheddar cheese.
  10. It's 1-1/2 cups of shredded mozzarella cheese.
  11. You need 1 pound of steamed chopped broccoli.
  12. Prepare To taste of salt.
  13. Prepare 2 tablespoons of coconut sugar.

EGGPLANT: Coat eggplant with flour, front and back. Coat skillet with cooking spray and heat over medium heat. Learn How to Make Eggplant Casserole with Beryl Stokes from the Cajun recipes at Cajun Cooking TV in Baton Rouge, Louisiana. Let it stand for a few minutes before This looks amazing!

Eggplant Casserole Batch 14 instructions

  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!!!!.

I would like to make up a double batch (bumper crop of eggplant) and freeze it. This keto eggplant parmesan casserole is the perfect comfort food. You'll love the cheese, gluten-free breading, and authentic Italian flavor! In a large skillet, heat about ½ inch of oil over medium heat. Eggplant Casserole recipe: A wonderful substitute for pasta sauce or an excellent dish on its own.