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Before you jump to Tomato & Eggplant Casserole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely choose a lot of food items out of habit. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to tomato & eggplant casserole recipe. You can cook tomato & eggplant casserole using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Tomato & Eggplant Casserole:
- You need 6 Eggplants
- Get 4 Tomatoes
- You need 2 tbsp Olive oil
- Prepare 2 tbsp Minced garlic
- Prepare 5 Sliced bacon / Sausages / Ham
- Use 4 tbsp Mentsuyu sauce stock (3x concentrated)
- Take Salt and Pepper
- Get 2 cups Shredded cheese
- Take 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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