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We hope you got benefit from reading it, now let’s go back to eggplant casserole iv recipe. To make eggplant casserole iv you only need 22 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Eggplant Casserole IV:
- Use Soaking
- Take 1 large eggplant aubergine
- Provide As needed salt
- You need As needed water to rinse eggplant
- Provide Meat sauce
- Provide 2 pound ground sirloin/beef
- Take 1 large onion
- Get 2 tablespoons parsley flakes
- Get 2 tablespoons tomato paste
- Use 1-1/2 cup roasted sweet peppers
- Get 16 ounces diced tomatoes
- Prepare 1 teaspoon salt
- Use To taste ground black peppe
- Get 1/2 teaspoon marjoram
- Take 1/2 teaspoon savory
- Provide 16 ounces tomato sauce
- Provide 1 teaspoon granulated garlic powder
- Provide 1 rib/stalk celery sliced thinly
- Prepare Layers
- Provide 2 cups shredded gouda cheese
- Use 1 cup chopped black ripened olives
- Take 2 cup shredded Monterey jack and cheddar cheese
Steps 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!
In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste. This tasty zucchini and eggplant casserole is a great way to enjoy fresh vegetables. The buttered breadcrumbs and cheese add crunch and flavor. Heat oil in a large skillet over medium heat. Stir the eggplant and bread cubes into the onion mixture.
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