Eggplant Casserole IV
Eggplant Casserole IV

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant casserole iv. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant Casserole IV is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Eggplant Casserole IV is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. 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:
  1. Take Soaking
  2. Prepare 1 large eggplant aubergine
  3. Prepare As needed salt
  4. Take As needed water to rinse eggplant
  5. Prepare Meat sauce
  6. Get 2 pound ground sirloin/beef
  7. Take 1 large onion
  8. Prepare 2 tablespoons parsley flakes
  9. Get 2 tablespoons tomato paste
  10. Prepare 1-1/2 cup roasted sweet peppers
  11. Take 16 ounces diced tomatoes
  12. Take 1 teaspoon salt
  13. Get To taste ground black peppe
  14. Get 1/2 teaspoon marjoram
  15. Make ready 1/2 teaspoon savory
  16. Prepare 16 ounces tomato sauce
  17. Take 1 teaspoon granulated garlic powder
  18. Get 1 rib/stalk celery sliced thinly
  19. Prepare Layers
  20. Get 2 cups shredded gouda cheese
  21. Make ready 1 cup chopped black ripened olives
  22. Prepare 2 cup shredded Monterey jack and cheddar cheese
Instructions to make Eggplant Casserole IV:
  1. Peel and slice the eggplant into thin slices. Salt each slice on both sides. Let sit for 30 minutes then rinse.
  2. Wash all the vegetables. Preheat oven to 400°Fahrenheit chop the celery, leaves and all. Slice the peppers and onions.
  3. Heat pot and brown the beef with the onions, peppers, tomatoes, celery, add spices and simmer 10 minutes.
  4. Add tomato sauce and tomato paste, adjust the salt and pepper if more is needed.
  5. Heat a skillet and lightly brown the eggplant.
  6. 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.
  7. Chop and slice the olives. Add olives over most of the top.
  8. More meat sauce. Eggplant. Then aged Italian blend
  9. Meat sauce and shredded gouda cheese. Put into the oven for 35-40 minutes.
  10. Let rest 15 minutes serve I hope you enjoy!

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