Hi, I’m Laura. Today, we’re going to make eggplant casserole iv recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant Casserole IV Recipe
Eggplant Casserole IV is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Eggplant Casserole IV is something that I’ve loved my entire life.
To begin with this recipe, we must 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:
- Get Soaking
- Prepare 1 large eggplant aubergine
- Prepare As needed salt
- Take As needed water to rinse eggplant
- Get Meat sauce
- Get 2 pound ground sirloin/beef
- Prepare 1 large onion
- Get 2 tablespoons parsley flakes
- Prepare 2 tablespoons tomato paste
- Take 1-1/2 cup roasted sweet peppers
- Take 16 ounces diced tomatoes
- Take 1 teaspoon salt
- Make ready To taste ground black peppe
- Make ready 1/2 teaspoon marjoram
- Get 1/2 teaspoon savory
- Take 16 ounces tomato sauce
- Make ready 1 teaspoon granulated garlic powder
- Take 1 rib/stalk celery sliced thinly
- Make ready Layers
- Make ready 2 cups shredded gouda cheese
- Prepare 1 cup chopped black ripened olives
- Get 2 cup shredded Monterey jack and cheddar cheese
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!
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