How to Cook Delicious 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.

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

Ingredients of Eggplant casserole

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

Peel Eggplant and cut crosswise into thin slices. Dredge each slice in flour and brown on both sides in hot oil. Heat oil in a large skillet over medium heat. Stir the eggplant and bread cubes into the onion mixture.

Eggplant casserole instructions

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.

Spoon a little of the sauce over the eggplant and top with slices of provolone. I hardly ever make things with eggplant in them. It's one of those things that I just kind of forget about most of the time.