Baked Eggplant Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place the sliced eggplant in a bowl and coat with table salt to drain off fluids.
  • at room temp for 30 minutes.
  • MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano & Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside.
  • Rinse off eggplant and mix with baby bellas and onion.
  • Butter sides and bottom of casserole dish then layer in
  • eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan.
  • Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.
Advertisement