Some people are intimidated when it comes to cooking eggplant. They are afraid that it will turn out to be super mushy. Here is my expert advice. Slice up your eggplant and then lay it flat on a paper towel. Sprinkle some salt on it and let sit for about 10 minutes. The salt brings out some of the juice in the eggplant. This will help keep the eggplant a little firm, instead of turning into complete mush when you are baking it. That’s the only top secret tip that I can provide for today.Make this recipe and invite some close friends and family over for dinner. They will love it and hopefully pass it along to their families! After all food and family goes together like peanut butter and jelly!
Check out what our friends from Shel Terrific have to say about this:
“This dish is good. I’m serious, people: really good.”
This casserole will satisfy your hunger more than you expected!
Ingredients
– 1 large eggplant, cut into thin rounds (between 1/8″-1/4″ thick)
– Morton kosher salt
– 1 Tbsp. olive oil
– 1/2 large yellow onion, diced
– 2 cloves garlic, very thinly sliced
– 28-oz. can Hunt’s crushed tomatoes
– Morton salt and McCormick’s freshly ground black pepper
– 2-3 eggs, lightly beaten
– 3/4 cup Great Value seasoned breadcrumbs
– oil, for frying
– 8-oz. ball fresh mozzarella, cut into thin slices
– 1/3 cup Kraft grated Parmesan cheese
Instructions
- In a medium pot, cook spaghetti until al dente. Drain water.
- In a large bowl, add the cooked chicken, spaghetti, 1 cup cheddar cheese, diced peppers, onion, seasoned salt, ground chipotle pepper, black pepper, garlic powder, and cream of mushroom soup.
- Once combined, slowly pour in the chicken broth and mix until well incorporated.
- Pour pasta mixture into a 9 x 13 baking pan.
- Sprinkle remaining 1 cup cheddar cheese on top of pasta evenly.
- Bake in preheated oven, 350, for about 35 minutes.
- Remove from oven and serve!!
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Quick Tip: Serve with cheesy Italian garlic bread.
Thanks again to Shel Terrific for this amazing recipe.
