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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 Doesn’t Need To Be A Chore.
Healthy eating is nowadays a lot more popular than it used to be and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can alter their eating habits for the better by carrying out a couple of modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably purchase many food items out of habit. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Therefore, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tomato & eggplant casserole recipe. To make tomato & eggplant casserole you only need 9 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Tomato & Eggplant Casserole:
- Get 6 Eggplants
- Use 4 Tomatoes
- Prepare 2 tbsp Olive oil
- Use 2 tbsp Minced garlic
- You need 5 Sliced bacon / Sausages / Ham
- Provide 4 tbsp Mentsuyu sauce stock (3x concentrated)
- Take Salt and Pepper
- Provide 2 cups Shredded cheese
- Provide 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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