Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Eggplant Casserole Batch 14. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Casserole Batch 14 Recipe. Made with a simple red pepper-laced tomato sauce. I pulled the the roasted eggplant out of the freezer and thawed it before putting together the casserole.
You can cook Eggplant Casserole Batch 14 using 13 ingredients and 6 steps. Here is how you cook it.
Scroll down to the recipe card for the detailed instructions.Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown.Drain grease, and mix in eggplant, carrots, celery, and tomatoes.Heat the ghee in a skillet on medium heat, and place the slices of eggplant into the skillet.
You may need to two pans if you don't have a large one.Leave the skin on the Eggplant.The skin is the most nutritious part of an eggplant, leave it on unless it seems to be.
Place the tomato slice, the minced garlic, the basil, and the cheese, in that order.This eggplant casserole is a fast and easy meal that's bursting with flavor.The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables.Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese.Add the eggplant and cook halfway through.