Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, eggplant casserole batch 14. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Eggplant Casserole Batch 14 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Eggplant Casserole Batch 14 is something that I have loved my whole life. They are nice and they look fantastic.

Made with a simple red pepper-laced tomato sauce. I pulled the the roasted eggplant out of the freezer and thawed it before putting together the casserole. The Best Eggplant Casserole Recipes on Yummly

To begin with this particular recipe, we have to first prepare a few ingredients. You can have eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Casserole Batch 14:

1. Prepare 15 ounces great northern beans
2. Make ready 2 tablespoons extra virgin olive oil
3. Get 1/2 teaspoon salt
4. Prepare 1/2 teaspoon ground white pepper powder
5. Take 1 large aubergine eggplant
6. Get 15 ounces diced tomatoes
7. Make ready 15 ounces garbanzo beans/ chickpeas
8. Take 1 cup spring onion
9. Make ready 6 ounces extra sharp cheddar cheese
10. Take 1-1/2 cups shredded mozzarella cheese
11. Prepare 1 pound steamed chopped broccoli
12. Prepare To taste salt
13. Make ready 2 tablespoons coconut sugar

Let it stand for a few minutes before serving. A tablespoon of salt in the recipe seems like a lot but keep in mind that you have a whole lot of veggies that need seasoning. Tips for Making Eggplant Casserole Slice the eggplant thin. You may need to two pans if you don't have a large one.

Steps to make Eggplant Casserole Batch 14:

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!!!!

Leave the skin on the Eggplant. The skin is the most nutritious part of an eggplant, leave it on unless it seems to be. I made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it. But I think this is a great base recipe and that is something I'm always looking for.

So that’s going to wrap it up for this special food eggplant casserole batch 14 recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!