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Before you jump to Tomato & Eggplant Casserole recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.
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Although it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is certainly not true. You get the greatest energy savings by totally loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can raise the amount of money you save.
The kitchen alone gives you many small methods by which energy and money can be saved. Green living just isn’t that hard. It’s concerning being functional, most of the time.
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 it.
The ingredients needed to make Tomato & Eggplant Casserole:
- Provide 6 Eggplants
- Prepare 4 Tomatoes
- You need 2 tbsp Olive oil
- Take 2 tbsp Minced garlic
- Get 5 Sliced bacon / Sausages / Ham
- Provide 4 tbsp Mentsuyu sauce stock (3x concentrated)
- Take Salt and Pepper
- Use 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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