Recipe of Favorite Eggplant Casserole IV

Hey everyone, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Eggplant Casserole IV. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Eggplant Casserole IV Recipe. Eggplant Parmesan in casserole form is an easy and comforting meal. Serve alongside a crisp green salad and garlic Excellent.

You can have Eggplant Casserole IV using 22 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Eggplant Casserole IV

1. It’s of Soaking.
2. Make ready 1 of large eggplant aubergine.
3. It’s As needed of salt.
4. It’s As needed of water to rinse eggplant.
5. Take of Meat sauce.
6. It’s 2 pound of ground sirloin/beef.
7. Prepare 1 of large onion.
8. It’s 2 tablespoons of parsley flakes.
9. It’s 2 tablespoons of tomato paste.
10. Take 1-1/2 cup of roasted sweet peppers.
11. Make ready 16 ounces of diced tomatoes.
12. Prepare 1 teaspoon of salt.
13. You need To taste of ground black peppe.
14. It’s 1/2 teaspoon of marjoram.
15. You need 1/2 teaspoon of savory.
16. Take 16 ounces of tomato sauce.
17. Prepare 1 teaspoon of granulated garlic powder.
18. Prepare 1 of rib/stalk celery sliced thinly.
19. You need of Layers.
20. You need 2 cups of shredded gouda cheese.
21. Make ready 1 cup of chopped black ripened olives.
22. Make ready 2 cup of 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 YummlyEggplant 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.

Eggplant Casserole IV step by step

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!.

It's topped with cheese and baked until bubbling hot.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.

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.