Michael's Home Cooking | Eggplant Casserole with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 7 years ago | Updated 1 day ago
Here is a nice Eggplant Casserole. I use different cheeses in this that pairs well with the eggplant. See description for ingredients and instructions.
Ingredients:
1 pound eggplant
salt/pepper
olive oil
thinly sliced onion
8 ounces shredded mozzarella
1/2 teaspoon dry oregano
1/4 cup parmesan
1/4 cup romano
6 ounces ricotta
1/2 to 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
4 or 5 anchovies plus the oil (optional)
1/4 cup bread crumbs
greased 8 X 8 baking dish
You do not have to peel your eggplant, but it does make it easier to eat.
Peel around one pound of eggplant and slice to 1/2 inch slices.
Salt and pepper your eggplant, you do not need to drain for this.
Mix your shredded mozzarella with 1/2 teaspoon oregano, parmesan and oregano.
Mix your ricotta with parsley and red pepper flakes.
Assembly:
eggplant
olive oil
sliced onions
ricotta
mozzarella mixture
eggplant
olive oil
mozzarella mixture
anchovies
bread crumbs
Bake 350F covered with foil for 40 minutes.
Remove foil and bake another 20 minutes.
For a total time of 60 minutes, not 65 like I said in video.
Thank you for watching!
Background music from: http://www.incompetech.com
Song used: Tango de Manzana
Here is a nice Eggplant Casserole. I use different cheeses in this that pairs well with the eggplant. See description for ingredients and instructions.
Ingredients:
1 pound eggplant
salt/pepper
olive oil
thinly sliced onion
8 ounces shredded mozzarella
1/2 teaspoon dry oregano
1/4 cup parmesan
1/4 cup romano
6 ounces ricotta
1/2 to 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
4 or 5 anchovies plus the oil (optional)
1/4 cup bread crumbs
greased 8 X 8 baking dish
You do not have to peel your eggplant, but it does make it easier to eat.
Peel around one pound of eggplant and slice to 1/2 inch slices.
Salt and pepper your eggplant, you do not need to drain for this.
Mix your shredded mozzarella with 1/2 teaspoon oregano, parmesan and oregano.
Mix your ricotta with parsley and red pepper flakes.
Assembly:
eggplant
olive oil
sliced onions
ricotta
mozzarella mixture
eggplant
olive oil
mozzarella mixture
anchovies
bread crumbs
Bake 350F covered with foil for 40 minutes.
Remove foil and bake another 20 minutes.
For a total time of 60 minutes, not 65 like I said in video.
Thank you for watching!
Background music from: http://www.incompetech.com
Song used: Tango de Manzana
