How To make Eggplant Casserole
1 lg Eggplant
1/4 lb (4 slices) bacon, chopped
1 lg Onion, chopped
1 cl Garlic, minced
2 tb Fresh chopped parsley
1/4 ts Italian seasoning
1/4 ts Thyme
1/2 c + 1/4 c Italian bread
Crumbs 3 tb Butter
Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear. Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
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FULL RECIPE HERE:
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How to Make Crispy, Cheesy Eggplant Pecorino
Test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
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Tomato and Eggplant Casserole with Michael's Home Cooking
This Tomato Eggplant Casserole has a fresh bread crumb topping with added cheese. It is excellent with the Gruyere Cheese for the special ingredient that puts this over the top. See complete recipe in video description.
Ingredients:
2 medium size Eggplants, Aubergine or brinjal
2 Tablespoons olive oil
1/2 teaspoon salt
2 cups old bread cut into 1/2 inch cubes
5 ounces Gruyere Cheese cut up
1/4 cup olive oil
2 large tomatoes cut 1/2 inch thick
1/2 teaspoon salt
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Cut your eggplants into four pieces, then pour over 2 Tablespoons olive oil and season with 1/2 teaspoon salt.
Bake 400F for 22 minutes or until soft.
Cut your bread into 1/2 inch size cubes.
Cut your cheese into small cubes.
Put into your food processor to make cheesy fresh bread crumbs.
Then use 4 Tablespoons or 1/4 cup olive oil to moisten your fresh bread crumb mixture.
Cut your tomatoes into thick 1/2 inch slices.
Peeling the tomatoes first is best, but is up to you.
Layer your cooled cooked eggplants with the tomatoes.
Season with 1/2 teaspoon salt and 1 teaspoon fresh thyme.
Cover with your bread crumb cheese topping.
I used a baking dish that is 8 inches by 11 inches.
Bake in 400F oven uncovered for 25 minutes.
Garnish with fresh parsley or chives.
Four servings.
I saw Jacques Pépin made this on TV and changed it slightly.
I hope you make this!
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Song used: Brandenburg Concerto No 4
#michaelshomecooking #TomatoEggplantCasserole #TomatoAubergineCasserole
PASARAPIN ANG TALONG, PIPIKIT KA SA SARAP! (CHEESY EGGPLANT CASSEROLE!)
Pasarapin natin ang talong mo at siguradong pipikit ka sa sarap. Ito po ang aking sobrang sarap na Cheesy Eggplant Casserole. Ang ginamit ko po rito ay ang masarap at very tasty na TULIP Jamonilla Luncheon Meat para wala na pong hihintaying lumambot na karne. Tara na sa masayang pagluluto!!!
TULIP Jamonilla Luncheon Meat is available in selected Supermarkets like Puregold and WalterMart.
For more info on where to buy and to know more about TULIP Jamonilla Luncheon Meat:
May recipe ka rin ba ng Tulip Jamonilla Luncheon Meat? Share mo naman yan sa comment section para marami ang makapagtry. :) @tulipphilippines
#TulipJamonilla #LuncheonMeat #EnjoyTogether
**Please see the complete list of ingredients at the end of the video or from the list below.
(NOTE: This recipe vid is just 13 minutes and the rest of the vid are just shoutouts!)
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INGREDIENTS:
EGGPLANT MIXTURE:
9 medium size Eggplants (or 6 to 7 big size)
5 medium size Red Bell Peppers
4 pcs medium size Egg
Salt and Ground Black Pepper, to taste
RED SAUCE:
2 cans TULIP Jamonilla Luncheon Meat, cut into small dice
Cooking Oil
2 medium size Red Onions, small diced
8 cloves Garlic, minced
500 gms (4 cups) Sweet Style Spaghetti Sauce
1/2 cup Fresh Basil Leaves, sliced thinly
2 to 3 Tbsps Sugar
Salt and Ground Black Pepper, to taste
BECHAMEL SAUCE (WHITE SAUCE):
1/4 bar Unsalted Butter
1/8 cup (2 Tbsps) All-Purpose Flour
2 cups Evaporated Creamer (Evaporada), or you can use regular Evaporated Filled Milk
1/4 tsp Nutmeg powder
Salt & Ground Black Pepper, to taste
TO BE DISTRIBUTED EVENLY PER LAYER:
1 cup Fresh Basil Leaves, sliced thinly
1 whole bar Easy Melting Cheese, grated
1 cup Mozzarella Cheese, grated (Optional)
Cooking Oil for greasing of baking pan/dish
*To avoid a salty recipe, please make sure to put just a right amount of salt on each Eggplant mixture, Red Sauce, and Bechamel Sauce; as you will still need to combine all of these in a baking dish/pan.
I hope you liked this recipe video! Thank you guys and God bless!!!
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Eggplant Casserole! The result is amazing!
Eggplant Casserole! The result is amazing!
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