Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, eggplant casserole iv. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Eggplant Casserole IV is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggplant Casserole IV is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have eggplant casserole iv using 22 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Casserole IV:
- Prepare Soaking
- Get 1 large eggplant aubergine
- Make ready As needed salt
- Prepare As needed water to rinse eggplant
- Take Meat sauce
- Prepare 2 pound ground sirloin/beef
- Make ready 1 large onion
- Prepare 2 tablespoons parsley flakes
- Make ready 2 tablespoons tomato paste
- Prepare 1-1/2 cup roasted sweet peppers
- Prepare 16 ounces diced tomatoes
- Make ready 1 teaspoon salt
- Take To taste ground black peppe
- Take 1/2 teaspoon marjoram
- Prepare 1/2 teaspoon savory
- Get 16 ounces tomato sauce
- Prepare 1 teaspoon granulated garlic powder
- Get 1 rib/stalk celery sliced thinly
- Take Layers
- Prepare 2 cups shredded gouda cheese
- Take 1 cup chopped black ripened olives
- Take 2 cup shredded Monterey jack and cheddar cheese
Cantonese eggplant casserole is not just another ho-hum eggplant dish. Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese. Eggplant Escabeche Recipe - Spicy Preserved Eggplant Relish - Cold Eggplant Salad. To make this eggplant casserole, chopped eggplant cubes and broccoli florets are spread out on a baking sheet and roasted, then mixed and assembled with all other ingredients in a casserole dish.
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!
Casserole is an easy-to-prep, crowd-pleasing comfort food. A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste. This low carb sausage, eggplant, and cheese casserole tastes like a cross between eggplant Parmesan and lasagna.
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