f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Eggplant Casserole http://www.freesearchenginesubmission.infoher-libido.com

Saturday, October 17, 2015

Eggplant Casserole

Eggplant casserole is not a thing of beauty.  You can't do much to make it beautiful.  But, if you like eggplant, it will be a thing of beauty in your mouth.  I told you all last Monday that a friend had given me baby eggplant.  This is what I made with them.  This is an entire meal in a pan.  You have protein from eggs and milk.  Cornbread is in it as well, along with your veggies.  Have a good portion of green veggies on the side and your set.  So, don't hold its looks against it, just enjoy every mouthful.

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Eggplant Casserole

1 large or 2 medium eggplant (I used 6 baby eggplants)
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 clove garlic, minced
2 eggs, lightly beaten
1 8" x 8" pan of cornbread (see note below)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1 cup milk (you can use plant based milk or cows milk)

Peal, cube and steam the eggplant till soft.  Mash with a potato masher.  You want it still to have some texture and pieces of eggplant.  You want about three cups of mashed eggplant.

In a frying pan heat some coconut oil or olive oil over medium heat.  Add the onion, garlic and bell peppers.  Saute till tender.  Add the onions to the eggplant and mix together.  Add the eggs, salt, pepper and poultry seasoning and mix in.  
Break the cornbread into small bite sized pieces.  You want 2 1/2 to 3 cups of small pieces.  Fold the cornbread into the eggplant.  Place in a greased casserole pan.  Carefully pour the milk evenly over the top of the eggplant.  Bake in a preheated 350 degree oven for 45 to 50 minutes or until hot and bubbly.

Note:  You want to use cornbread, not Johnycake.  What is the difference?  Sugar, Johnycake adds sugar to the cornbread recipe.  True cornbread does not contain sugar.  You also want to be sure to use organic, stone ground corn in your cornbread recipe.

To maintain the nutritional value of the eggplant, steaming is the best way to go.  If you want, you can cook it in a small amount of water.  Be sure to safe the cooking liquid to add to soup or sauces.  You can change this up by adding different veggies in the recipe.  You can also top it with shredded cheese before baking.  Make it yours and have fun in the kitchen!

1 comment:

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