Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant casserole iv. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hearty eggplant casserole can easily serve as a filling meatless entree. This particular casserole is shaped like an eggplant and never fails to elicit a smile from those that The comments of guests served from these casseroles is always positive and they add a touch of fun. It's topped with cheese and baked until bubbling hot.
Eggplant Casserole IV is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Eggplant Casserole IV is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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
- Prepare 1 large eggplant aubergine
- Prepare As needed salt
- Make ready As needed water to rinse eggplant
- Get Meat sauce
- Get 2 pound ground sirloin/beef
- Prepare 1 large onion
- Take 2 tablespoons parsley flakes
- Prepare 2 tablespoons tomato paste
- Make ready 1-1/2 cup roasted sweet peppers
- Take 16 ounces diced tomatoes
- Prepare 1 teaspoon salt
- Take To taste ground black peppe
- Take 1/2 teaspoon marjoram
- Get 1/2 teaspoon savory
- Prepare 16 ounces tomato sauce
- Prepare 1 teaspoon granulated garlic powder
- Get 1 rib/stalk celery sliced thinly
- Prepare Layers
- Take 2 cups shredded gouda cheese
- Prepare 1 cup chopped black ripened olives
- Prepare 2 cup shredded Monterey jack and cheddar cheese
Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole. Italian Eggplant Casserole with Cashew-Tofu RicottaVegKitchen. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
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!
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste. This tasty zucchini and eggplant casserole is a great way to enjoy fresh vegetables. The buttered breadcrumbs and cheese add crunch and flavor. Heat oil in a large skillet over medium heat. Stir the eggplant and bread cubes into the onion mixture.
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