Recipe of Super Quick Homemade Eggplant casserole
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Perfect Eggplant casserole. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant casserole is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Eggplant casserole estimated approx 1 hour 30 mins.
To get started with this recipe, we have to first prepare a few components. You can have Eggplant casserole using 18 ingredients and 8 steps. Here is how you cook that.
My mom made two versions of eggplant casserole one was milk based the other tomato based with meat. The one I made here is similar to her milk base one
Ingredients and spices that need to be Prepare to make Eggplant casserole:
- casserole filling
- 1 large aubergine
- 1 medium onion
- 2 cup whole milk
- 1 large stalk of celery
- 41 small saltine crackers
- 1/4 cup olive oil, extra virgin
- 3 tbsp margarine/butter/ghee
- cheese
- 1 cup grated parmesan cheese
- 1 cup extra sharp cheddar cheese
- 1 lb mozzarella cheese
- spices
- 1 tsp garlic granulated powder
- 2/3 tsp salt
- breadcrumb mix
- 1 cup panko breadcrumbs
- 4 tbsp softened margarine/butter/or ghee
Steps to make to make Eggplant casserole
- Preheat oven 350° Fahrenheit
- Peel and chop aubergine in a pan heat oil chop your onion and celery add to pan with spices and cover
- In a casserole dish I use 2, one was, 1 and a half quarts the other 1 and a half quarts spray with nonstick
- 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
- Add crackers crunched up to the aubergine mixture add milk margarine heat till crackers absorbs the milk
- Add to top of mozzarella cheese layer the filling add breadcrumb mixture then add part of the cheddar cheese add more of the filling
- Add a layer of breadcrumbs parmesan cheese and cheddar and mozzarella cheese bake 45 minutes then turn heat up 450° Fahrenheit
- Let sit 15 minutes serve hope you enjoy
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