Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant casserole iv. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant Casserole IV is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Eggplant Casserole IV is something which I have loved my whole life. They are fine and they look fantastic.
Hearty eggplant casserole can easily serve as a filling meatless entree. The combination of eggplant, tomato sauce, and melted cheese is wonderful. Eggplant Parmesan in casserole form is an easy and comforting meal.
To begin with this particular recipe, we must prepare a few components. You can cook eggplant casserole iv using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Casserole IV:
- Prepare Soaking
- Get 1 large eggplant aubergine
- Make ready As needed salt
- Make ready As needed water to rinse eggplant
- Take Meat sauce
- Get 2 pound ground sirloin/beef
- Make ready 1 large onion
- Prepare 2 tablespoons parsley flakes
- Prepare 2 tablespoons tomato paste
- Take 1-1/2 cup roasted sweet peppers
- Prepare 16 ounces diced tomatoes
- Make ready 1 teaspoon salt
- Make ready To taste ground black peppe
- Prepare 1/2 teaspoon marjoram
- Make ready 1/2 teaspoon savory
- Get 16 ounces tomato sauce
- Make ready 1 teaspoon granulated garlic powder
- Prepare 1 rib/stalk celery sliced thinly
- Make ready Layers
- Take 2 cups shredded gouda cheese
- Prepare 1 cup chopped black ripened olives
- Get 2 cup shredded Monterey jack and cheddar cheese
Remove from the processor and add to casserole. Add plain breadcrumbs, black pepper if desired, parsley, green. The Best Vegan Eggplant Casserole Recipes on Yummly Eggplant Casserole, Turkish Eggplant Casserole With Tomatoes (imam Bayildi), Eggplant And Tomato Casserole.
Instructions to make Eggplant Casserole IV:
- Peel and slice the eggplant into thin slices. Salt each slice on both sides. Let sit for 30 minutes then rinse.
- Wash all the vegetables. Preheat oven to 400°Fahrenheit chop the celery, leaves and all. Slice the peppers and onions.
- Heat pot and brown the beef with the onions, peppers, tomatoes, celery, add spices and simmer 10 minutes.
- Add tomato sauce and tomato paste, adjust the salt and pepper if more is needed.
- Heat a skillet and lightly brown the eggplant.
- In a 10 inch oven safe pan add a thin layer of meat sauce. Cover with part of the eggplant slices. Then add the colby Monterey jack cheese.
- Chop and slice the olives. Add olives over most of the top.
- More meat sauce. Eggplant. Then aged Italian blend
- Meat sauce and shredded gouda cheese. Put into the oven for 35-40 minutes.
- Let rest 15 minutes serve I hope you enjoy!
Find the best eggplant casserole recipes from real cooks, featuring reviews, videos and tips. In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste. Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cantonese eggplant casserole is not just another ho-hum eggplant dish.
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