Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, eggplant casserole. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Hearty eggplant casserole can easily serve as a filling meatless entree. If you like eggplant, I think you will love this cheesy eggplant casserole. Reviews for: Photos of Eggplant Parmesan Casserole.
Eggplant casserole is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Eggplant casserole is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook eggplant casserole using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant casserole:
- Take 2 large eggplants, sliced into 1/2 inch slices
- Get 2 cups tomato sauce
- Make ready 2 Tbsp olive oil
- Take 12 oz heavy cream or cream frachie
- Prepare 3 Tbsp chives
- Take 3 Tbsp parsley
- Make ready 3 Tbsp thyme leaves
- Take to taste Black pepper and salt
- Make ready 1 cup Parmesan cheese shredded
This page contains eggplant casserole recipes. Casserole is an easy-to-prep, crowd-pleasing comfort food. A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. It's topped with cheese and baked until bubbling hot.
Steps to make Eggplant casserole:
- Turn the broiler on. Slice eggplant , soak in the salty water for a 1/2 hour. Season eggplant slices with salt and pepper and lightly brush with olive oil, then put into oven. Pay attention, you will turn them over cook until golden on both sides. Set aside.
- Set the oven to 375F/190C. Place creme fraiche (or heavy cream) in a small saucepan over low heat, bring to a simmer and let reduce to half. Stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.
- Lightly grease a 9-inch casserole dish or gratin pan. Cover the bottom of the baking dish with some tomato sauce and arrange eggplant slices on top to form a uniform layer. Cover the eggplant with some tomato sauce and some Parmesan cheese. Repeat to make 3 layers, making sure to end with a layer of tomato sauce
- Ladle over the reduced creme fraiche and sprinkle on a final layer of Parmesan cheese. Bake uncovered in the oven for about 30 minutes, until browned and bubblin
- Cook about 25 minutes. Then set the broiler again , to give the finish color about 5 minutes
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 not greasy at all (like many are). Learn How to Make Eggplant Casserole with Beryl Stokes from the Cajun recipes at Cajun Cooking TV in Baton Rouge, Louisiana. Than this Eggplant Casserole is for you!
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