date: 2020-07-28T15:42:04.539Z
image: https://img-global.cpcdn.com/recipes/cc6a9fc723a189ab/751x532cq70/eggplant-casserole-batch-14-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/cc6a9fc723a189ab/751x532cq70/eggplant-casserole-batch-14-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/cc6a9fc723a189ab/751x532cq70/eggplant-casserole-batch-14-recipe-main-photo.jpg
author: Adam Hoffman
ratingvalue: 3.4
reviewcount: 3
recipeingredient:
– “15 ounces great northern beans” – “2 tablespoons extra virgin olive oil” – “1/2 teaspoon salt” – “1/2 teaspoon ground white pepper powder” – “1 large aubergine eggplant” – “15 ounces diced tomatoes” – “15 ounces garbanzo beans chickpeas” – “1 cup spring onion” – “6 ounces extra sharp cheddar cheese” – “1-1/2 cups shredded mozzarella cheese” – “1 pound steamed chopped broccoli” – “To taste salt” – “2 tablespoons coconut sugar”
recipeinstructions:
– “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.” – “After an hour drain the liquids. Cover and let sit half an hour. Drain again. Preheat oven 400° Fahrenheit.” – “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.” – “Add the Parmesan cheese, then broccoli, and sliced extra sharp cheddar cheese.” – “Add tomatoes, salt, and sugar. Top with mozzarella cheese. Put into the oven for 1 hour.” – “Take out of oven let rest 15 minutes. Serve I hope you enjoy!!!!”
categories:
– Recipe
tags:
– eggplant – casserole – batch
katakunci: eggplant casserole batch
nutrition: 175 calories
recipecuisine: American
preptime: “PT28M”
cooktime: “PT48M”
recipeyield: “3”
recipecategory: Dessert

![Eggplant Casserole Batch 14](https://img-global.cpcdn.com/recipes/cc6a9fc723a189ab/751x532cq70/eggplant-casserole-batch-14-recipe-main-photo.jpg)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant casserole batch 14. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Eggplant Casserole Batch 14 is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Eggplant Casserole Batch 14 is something that I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Get 15 ounces great northern beans 1. Prepare 2 tablespoons extra virgin olive oil 1. Prepare 1/2 teaspoon salt 1. Prepare 1/2 teaspoon ground white pepper powder 1. Take 1 large aubergine eggplant 1. Make ready 15 ounces diced tomatoes 1. Prepare 15 ounces garbanzo beans/ chickpeas 1. Take 1 cup spring onion 1. Make ready 6 ounces extra sharp cheddar cheese 1. Take 1-1/2 cups shredded mozzarella cheese 1. Take 1 pound steamed chopped broccoli 1. Take To taste salt 1. Take 2 tablespoons coconut sugar

Drain on paper towels and set aside. Eggplant whether used in a vegetarian casserole or one containing meat, often veal, it is a delicious main course dish. This page contains eggplant casserole recipes. Repeat with another layer of eggplant, marinara and cheese.

##### 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. 1. After an hour drain the liquids. Cover and let sit half an hour. Drain again. Preheat oven 400° Fahrenheit. 1. 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. 1. Add the Parmesan cheese, then broccoli, and sliced extra sharp cheddar cheese. 1. Add tomatoes, salt, and sugar. Top with mozzarella cheese. Put into the oven for 1 hour. 1. Take out of oven let rest 15 minutes. Serve I hope you enjoy!!!!

Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Casseroles are known to be an easy to make family dinner option that has tons and tons of variations. This recipe is a healthy twist on Turkish Eggplant Casserole, it is packed with nutrients and the best part it is gluten-free. 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. Price ingredients of Eggplant Casserole would fetch at market.

So that is going to wrap this up with this exceptional food eggplant casserole batch 14 recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!