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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 Kitchen Could save you Money.

Remember when the only people who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to tomato & eggplant casserole recipe. To make tomato & eggplant casserole you need 9 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Tomato & Eggplant Casserole:

1. Get 6 Eggplants
2. Use 4 Tomatoes
3. You need 2 tbsp Olive oil
4. Provide 2 tbsp Minced garlic
5. You need 5 Sliced bacon / Sausages / Ham
6. Get 4 tbsp Mentsuyu sauce stock (3x concentrated)
7. Take Salt and Pepper
8. Prepare 2 cups Shredded cheese
9. Prepare Dry basil

Instructions to make Tomato & Eggplant Casserole:

1. Cut eggplants and tomatoes into semicircular slices, about 1/2” thick. Put the eggplant in water for over 5 min to remove scums
2. 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.
3. Transfer into Pyrex (9x13”) and sprinkle shredded cheese and dry basil
4. Put it into oven and bake with 350F for 25 min

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