Recipe: Yummy Eggplant casserole

Eggplant casserole. Serve alongside a crisp green salad and garlic bread. Trust me when I tell you that this dish has amazing depth of flavor, and the secret ingredient is Cantonese salted fish. It's topped with cheese and baked until bubbling hot.

How can I make you start loving eggplant? Drown it in cheese and sauce and meat, and serve it all hot and bubbly. OK, that sounded like a cheap soap commercial. You can have Eggplant casserole using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggplant casserole

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

Repeat eggplant, bean filling, zucchini, and sauce. Spoon a little of the sauce over the eggplant and top with slices of provolone. Baked crispy eggplant layered with all-you-want-in Eggplant Parmesan toppings and bubbling cheese. I hardly ever make things with eggplant in them.

Eggplant casserole step by step

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.

It's one of those things that I just kind of forget about most of the time. It's a perfect side dish, or add some vegan sausage for a complete meal!