Eggplant casserole #2

Name: Eggplant casserole #2
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium aubergine, eggplants; 14 1/2 coconut milk; 1 cup grated parmesan cheese; 2 cup shredded extra sharp cheddar cheese; 1 stick margarine; 1/2 tsp salt, more if needed; 2 tbsp coconut powder; 1/4 tsp white pepper powder; 1/2 cup onion, chopped; 1/3 tsp granulated garlic powder; 1 nonstick spray; 1 water

skunkmonkey101 @skunk_monkey101

Dover, Florida

So very yummy

Eggplant casserole #2

Share its first Cooksnap!

skunkmonkey101 @skunk_monkey101

So very yummy

Ingredients

6 servings

3 mediumaubergine, eggplants
14 1/2coconut milk
1 cupgrated parmesan cheese
2 cupshredded extra sharp cheddar cheese
1 stickmargarine
1/2 tspsalt, more if needed
2 tbspcoconut powder
1/4 tspwhite pepper powder
1/2 cuponion, chopped
1/3 tspgranulated garlic powder
1nonstick spray
1water

Cooking Instructions

1

Peel and chop the aubergine. Melt margarine in a pan add chopped up aubergine. If you need water use it here to make it so it doesn't burn.
2

Preheat oven 400° Fahrenheit
3

Add pepper, salt, garlic, and onions, sauté till aubergine meat is tender.
4

Add to a bowl the milk, coconut flour, and parmesan cheese, and mix.
5

Spray an oven safe dish with nonstick spray
6

Add aubergines to milk and mix well. Add aubergine to the oven safe dish. Add shredded cheese on top.
7

Bake in oven 30-35 minutes. Let sit 15 minutes. Serve hope you enjoy!

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skunkmonkey101 @skunk_monkey101

on May 07, 2015 22:56

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....