Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant casserole number 1. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. The combination of deeply flavorful, roasted eggplant slices, tangy tomato. The combination of eggplant, tomato sauce, and melted cheese is wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook eggplant casserole number 1 using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggplant casserole number 1:
- Prepare 1 stick margarine
- Make ready 15 oz evaporated milk
- Take 60 crackers. crumble the saltine crackers
- Prepare 1 cup shredded extra sharp cheddar cheese
- Take 1 tsp salt
- Take water I used a cup
- Make ready 6 medium aubergines
- Prepare 1 tsp ground black pepper
Steps to make Eggplant casserole number 1:
- Preheat oven 350° Fahrenheit
- 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.
- Cook the aubergine till translucent and most of moisture is gone.
- Add milk and equal amount of cracker crumbs
- If to dry add a bit of water if to wet add cracker crumbs
- 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.
- Bake in oven for 25 -30 minutes
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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. The combination of deeply flavorful, roasted eggplant slices, tangy tomato. 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. I added some fresh basil, italian seasoning and oregano to the sauce. 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. When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This Eggplant Casserole is my very favorite way to cook eggplant. It is a Baked Eggplant Parmesan that is stacked in a deep casserole dish, yet the recipe is Baked Eggplant Parmesan. Though I love Eggplant Casserole, many times it is far too greasy or the eggplant is tough and chewy or too dry. This vegetable side-dish casserole recipe goes well with chicken and fish. Coarsely chop any remaining eggplant to add to sauce later. Than this Eggplant Casserole is for you! OK, that sounded like a cheap soap commercial. Please do not think that way :) This a perfectly delicious recipe for those who enjoy the combo of vegetables with meat. How did I find this recipe? It cooks faster and tastes so much better that way.
So that’s going to wrap this up with this exceptional food eggplant casserole number 1 recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!