Eggplant Casserole IV
Eggplant Casserole IV

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant casserole iv. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Eggplant Casserole IV is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Eggplant Casserole IV is something that I’ve loved my entire life. They are fine and they look wonderful.

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 get started with this recipe, we must prepare a few components. You can have eggplant casserole iv using 22 ingredients and 10 steps. Here is how you cook that.

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

Add to skillet the eggplant, parsley, Italian seasoning and thyme. This keto eggplant parmesan casserole is the perfect comfort food. Other low carb eggplant recipes Eggplant Parmesan Casserole This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

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!

Repeat with another layer of eggplant, marinara and cheese. Bake the casserole until the sauce is bubbly and the cheese is. 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. Coarsely chop any remaining eggplant to add to sauce.

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