Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, eggplant casserole batch 14. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Eggplant Casserole Batch 14 is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Eggplant Casserole Batch 14 is something that I’ve loved my whole life. They’re fine and they look wonderful.

Made with a simple red pepper-laced tomato sauce. I pulled the the roasted eggplant out of the freezer and thawed it before putting together the casserole. Casserole is an easy-to-prep, crowd-pleasing comfort food.

To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Casserole Batch 14:

1. Make ready 15 ounces great northern beans
2. Get 2 tablespoons extra virgin olive oil
3. Make ready 1/2 teaspoon salt
4. Get 1/2 teaspoon ground white pepper powder
5. Get 1 large aubergine eggplant
6. Make ready 15 ounces diced tomatoes
7. Get 15 ounces garbanzo beans/ chickpeas
8. Take 1 cup spring onion
9. Get 6 ounces extra sharp cheddar cheese
10. Make ready 1-1/2 cups shredded mozzarella cheese
11. Make ready 1 pound steamed chopped broccoli
12. Take To taste salt
13. Get 2 tablespoons coconut sugar

Leave the skin on the Eggplant. The skin is the most nutritious part of an eggplant, leave it on unless it seems to be. Scroll down to the recipe card for the detailed instructions. Bake the casserole until golden and.

Instructions to make Eggplant Casserole Batch 14:

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 made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it. But I think this is a great base recipe and that is something I'm always looking for. Let it stand for a few minutes before serving. A tablespoon of salt in the recipe seems like a lot but keep in mind that you have a whole lot of veggies that need seasoning.

So that’s going to wrap this up with this exceptional food eggplant casserole batch 14 recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!