Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggplant casserole iv. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Casserole IV is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Eggplant Casserole IV is something that I have loved my whole life. They are fine and they look wonderful.
Hearty eggplant casserole can easily serve as a filling meatless entree. It's topped with cheese and baked until bubbling hot. This particular casserole is shaped like an eggplant and never fails to elicit a smile from those that The comments of guests served from these casseroles is always positive and they add a touch of fun.. Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole.
To begin with this recipe, we must prepare a few ingredients. You can cook eggplant casserole iv using 22 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Casserole IV:
- Take Soaking
- Prepare 1 large eggplant aubergine
- Make ready As needed salt
- Make ready As needed water to rinse eggplant
- Take Meat sauce
- Prepare 2 pound ground sirloin/beef
- Prepare 1 large onion
- Prepare 2 tablespoons parsley flakes
- Prepare 2 tablespoons tomato paste
- Take 1-1/2 cup roasted sweet peppers
- Make ready 16 ounces diced tomatoes
- Make ready 1 teaspoon salt
- Take To taste ground black peppe
- Make ready 1/2 teaspoon marjoram
- Take 1/2 teaspoon savory
- Make ready 16 ounces tomato sauce
- Get 1 teaspoon granulated garlic powder
- Prepare 1 rib/stalk celery sliced thinly
- Prepare Layers
- Make ready 2 cups shredded gouda cheese
- Prepare 1 cup chopped black ripened olives
- Take 2 cup shredded Monterey jack and cheddar cheese
This page contains eggplant casserole recipes. Casserole is an easy-to-prep, crowd-pleasing comfort food. A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
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!
A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste. 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. Than this Eggplant Casserole is for you!
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