Eggplant casserole #2

• 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!

aubergine, coconut milk, parmesan cheese, cheddar cheese, margarine, salt, coconut powder, white pepper, onion, garlic powder, nonstick spray, water

Taken from cookpad.com/us/recipes/348395-eggplant-casserole-2 (may not work)