Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant casserole iv. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Eggplant Casserole IV is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Eggplant Casserole IV is something which I have loved my whole life.
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 get started with this particular recipe, we have to prepare a few ingredients. You can have eggplant casserole iv using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggplant Casserole IV:
- Get Soaking
- Prepare 1 large eggplant aubergine
- Get As needed salt
- Prepare As needed water to rinse eggplant
- Prepare Meat sauce
- Get 2 pound ground sirloin/beef
- Take 1 large onion
- Take 2 tablespoons parsley flakes
- Make ready 2 tablespoons tomato paste
- Get 1-1/2 cup roasted sweet peppers
- Make ready 16 ounces diced tomatoes
- Make ready 1 teaspoon salt
- Get To taste ground black peppe
- Prepare 1/2 teaspoon marjoram
- Get 1/2 teaspoon savory
- Take 16 ounces tomato sauce
- Make ready 1 teaspoon granulated garlic powder
- Get 1 rib/stalk celery sliced thinly
- Get Layers
- Take 2 cups shredded gouda cheese
- Prepare 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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