How to Prepare Perfect Eggplant Casserole Batch 14

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Eggplant Casserole Batch 14

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We hope you got benefit from reading it, now let’s go back to eggplant casserole batch 14 recipe. You can have eggplant casserole batch 14 using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Eggplant Casserole Batch 14:

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

Instructions 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!!!!.

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