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. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant Casserole IV is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Eggplant Casserole IV is something that I’ve loved my entire life. They are nice and they look fantastic.
Eggplant Parmesan in casserole form is an easy and comforting meal. Serve alongside a crisp green salad and garlic Excellent. Best way iv ever ate eggplant.making this one again!!
To begin with this recipe, we have to first prepare a few ingredients. You can cook eggplant casserole iv using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Eggplant Casserole IV:
- Make ready Soaking
- Prepare 1 large eggplant aubergine
- Take As needed salt
- Take As needed water to rinse eggplant
- Take Meat sauce
- Get 2 pound ground sirloin/beef
- Take 1 large onion
- Take 2 tablespoons parsley flakes
- Get 2 tablespoons tomato paste
- Make ready 1-1/2 cup roasted sweet peppers
- Make ready 16 ounces diced tomatoes
- Get 1 teaspoon salt
- Get To taste ground black peppe
- Prepare 1/2 teaspoon marjoram
- Get 1/2 teaspoon savory
- Get 16 ounces tomato sauce
- Take 1 teaspoon granulated garlic powder
- Get 1 rib/stalk celery sliced thinly
- Take Layers
- Get 2 cups shredded gouda cheese
- Make ready 1 cup chopped black ripened olives
- Take 2 cup shredded Monterey jack and cheddar cheese
Learn How to Make Eggplant Casserole with Beryl Stokes How to Make Great Food at Home From the Cajun recipes at Cajun Cooking TV in..on Yummly Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole. Eggplant Casserole - Vegan Greek MoussakaGourmandelle. vegan butter, eggplants, plum. 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.
Steps 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. The traditional Passover diet of no leaven is hard on anyone, but for vegans, this eight days can be a bit of a nightmare. Enter the eggplant casserole: eggplants, onions. This tasty zucchini and eggplant casserole is a great way to enjoy fresh vegetables. The buttered breadcrumbs and cheese add crunch and flavor.
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