Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, eggplant casserole number 1. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Cooking this recipe can be done in a stock pot layered with eggplant, tomato sauce, garlic and spices. In This video tutorial Mariette demonstrates the easy steps on how to cook Imambaildi. Hearty eggplant casserole can easily serve as a filling meatless entree.
Eggplant casserole number 1 is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Eggplant casserole number 1 is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook eggplant casserole number 1 using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant casserole number 1:
- Prepare 1 stick margarine
- Prepare 15 oz evaporated milk
- Make ready 60 crackers. crumble the saltine crackers
- Prepare 1 cup shredded extra sharp cheddar cheese
- Get 1 tsp salt
- Prepare water I used a cup
- Take 6 medium aubergines
- Get 1 tsp ground black pepper
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. 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.
Instructions 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
Though I love Eggplant Casserole, many times it is far too greasy or the eggplant is tough and chewy or too dry. Cantonese eggplant casserole is not just another ho-hum eggplant dish. Peel Eggplant and cut crosswise into thin slices. Dredge each slice in flour and brown on both sides in hot oil. First time making eggplant casserole and turn it delicious.
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