Eggplant Casserole Batch 14

Recipe: Yummy Eggplant Casserole Batch 14

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Eggplant Casserole Batch 14.

You can have Eggplant Casserole Batch 14 using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Eggplant Casserole Batch 14

  1. You need 15 ounces of great northern beans.
  2. Prepare 2 tablespoons of extra virgin olive oil.
  3. It’s 1/2 teaspoon of salt.
  4. Prepare 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. Prepare 6 ounces of extra sharp cheddar cheese.
  10. You need 1-1/2 cups of shredded mozzarella cheese.
  11. You need 1 pound of steamed chopped broccoli.
  12. It’s To taste of salt.
  13. Prepare 2 tablespoons of coconut sugar.

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!!!!.

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