Hello, I am Jane. Today, I’m gonna show you how to make eggplant casserole #2 recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant casserole #2 Recipe
Eggplant casserole #2 is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Eggplant casserole #2 is something which I have loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we must prepare a few ingredients. You can cook eggplant casserole #2 using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggplant casserole #2:
- Get 3 medium aubergine, eggplants
- Get 14 1/2 coconut milk
- Take 1 cup grated parmesan cheese
- Take 2 cup shredded extra sharp cheddar cheese
- Get 1 stick margarine
- Get 1/2 tsp salt, more if needed
- Take 2 tbsp coconut powder
- Get 1/4 tsp white pepper powder
- Make ready 1/2 cup onion, chopped
- Prepare 1/3 tsp granulated garlic powder
- Make ready 1 nonstick spray
- Get 1 water
Instructions to make Eggplant casserole #2:
- Peel and chop the aubergine. Melt margarine in a pan add chopped up aubergine. If you need water use it here to make it so it doesn’t burn.
- Preheat oven 400° Fahrenheit
- Add pepper, salt, garlic, and onions, sauté till aubergine meat is tender.
- Add to a bowl the milk, coconut flour, and parmesan cheese, and mix.
- Spray an oven safe dish with nonstick spray
- Add aubergines to milk and mix well. Add aubergine to the oven safe dish. Add shredded cheese on top.
- Bake in oven 30-35 minutes. Let sit 15 minutes. Serve hope you enjoy!
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