Eggplant casserole #2 Recipe

Name: Eggplant casserole #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel and chop the aubergine.
2
Melt margarine in a pan add chopped up aubergine.
3
If you need water use it here to make it so it doesn't burn.
4
Preheat oven 400 Fahrenheit
5
Add pepper, salt, garlic, and onions, saute till aubergine meat is tender.
6
Add to a bowl the milk, coconut flour, and parmesan cheese, and mix.
7
Spray an oven safe dish with nonstick spray
8
Add aubergines to milk and mix well.
9
Add aubergine to the oven safe dish.
10
Add shredded cheese on top.
11
Bake in oven 30-35 minutes.
12
Let sit 15 minutes.
13
Serve hope you enjoy!

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium aubergine, eggplants, 14 1/2 coconut milk, 1 cup grated parmesan cheese, 2 cup shredded extra sharp cheddar cheese, and more.

Yes, Eggplant casserole #2 falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant casserole #2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions