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The ingredients needed to prepare Eggplant casserole:
- Take casserole filling
- Provide 1 large aubergine
- Use 1 medium onion
- Use 2 cup whole milk
- Provide 1 large stalk of celery
- Take 41 small saltine crackers
- Prepare 1/4 cup olive oil, extra virgin
- Get 3 tbsp margarine/butter/ghee
- Provide cheese
- You need 1 cup grated parmesan cheese
- Take 1 cup extra sharp cheddar cheese
- Take 1 lb mozzarella cheese
- Take spices
- Prepare 1 tsp garlic granulated powder
- Take 2/3 tsp salt
- Take breadcrumb mix
- Get 1 cup panko breadcrumbs
- Take 4 tbsp softened margarine/butter/or ghee
Instructions 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
Casserole is an easy-to-prep, crowd-pleasing comfort food. Add some eggplant and you've got an insanely good combo. Cantonese eggplant casserole is not just another ho-hum eggplant dish. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
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