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Before you jump to Tomato & Eggplant Casserole recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
We are all aware that eating healthy snacks can help us truly feel better inside our bodies. Increasing our intake of well balanced meals while lowering the intake of unhealthy ones plays a role in a more healthy feeling. Eating more vegetables helps you feel much better than eating a slice of pizza. This is usually a problem, nonetheless, when it comes to eating between goodies. You can spend several hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
Have a shot at eating almonds unless you are afflicted by nut allergies. As an all-in-one energy booster, almonds offer you many health rewards. These kinds of nuts contain plenty of vitamins E, B2, and manganese. They do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. But whenever you eat almonds, you do not feel like you must sleep a while. Instead they will merely help your muscles and digestive tract relax while also helping you feel less stressed out. Occasionally eating almonds can also be a mood enhancer!
A large selection of quick health snacks is easily obtainable. Choosing to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to tomato & eggplant casserole recipe. To make tomato & eggplant casserole you need 9 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Tomato & Eggplant Casserole:
- Provide 6 Eggplants
- Use 4 Tomatoes
- Use 2 tbsp Olive oil
- Get 2 tbsp Minced garlic
- Prepare 5 Sliced bacon / Sausages / Ham
- Prepare 4 tbsp Mentsuyu sauce stock (3x concentrated)
- You need Salt and Pepper
- Provide 2 cups Shredded cheese
- You need Dry basil
Steps to make Tomato & Eggplant Casserole:
- Cut eggplants and tomatoes into semicircular slices, about 1/2” thick. Put the eggplant in water for over 5 min to remove scums
- Heat up olive oil in a pan and stir fry minced garlic and cut bacon. Add eggplant and stir fry until soft. Add tomato, salt and pepper, and Mentsuyu soup stock. Mix.
- Transfer into Pyrex (9x13”) and sprinkle shredded cheese and dry basil
- Put it into oven and bake with 350F for 25 min
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