Eggplant casserole
Eggplant casserole

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, eggplant casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant casserole is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Eggplant casserole is something that I’ve loved my whole life.

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.

To begin with this particular recipe, we have to prepare a few components. You can cook eggplant casserole using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant casserole:
  1. Prepare casserole filling
  2. Prepare 1 large aubergine
  3. Make ready 1 medium onion
  4. Make ready 2 cup whole milk
  5. Make ready 1 large stalk of celery
  6. Get 41 small saltine crackers
  7. Take 1/4 cup olive oil, extra virgin
  8. Prepare 3 tbsp margarine/butter/ghee
  9. Get cheese
  10. Prepare 1 cup grated parmesan cheese
  11. Prepare 1 cup extra sharp cheddar cheese
  12. Get 1 lb mozzarella cheese
  13. Get spices
  14. Take 1 tsp garlic granulated powder
  15. Get 2/3 tsp salt
  16. Prepare breadcrumb mix
  17. Prepare 1 cup panko breadcrumbs
  18. Take 4 tbsp softened margarine/butter/or ghee

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:
  1. Preheat oven 350° Fahrenheit
  2. Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
  3. In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
  4. Mix the breadcrumbs and margarine coat the bottom of both dishes add a layer add some of some of the parmesan cheese about quarter cup. Add some of mozzarella cheese slices I cut mine about eighth of an inch thick till covered across
  5. Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
  6. Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
  7. Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450° Fahrenheit
  8. Let sit 15 minutes serve hope you enjoy

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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