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Eggplant Casserole IV
Eggplant Casserole IV

Before you jump to Eggplant Casserole IV recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.

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If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Make the change from refined products such as white bread to the healthier whole grain choices.

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We hope you got benefit from reading it, now let’s go back to eggplant casserole iv recipe. You can cook eggplant casserole iv using 22 ingredients and 10 steps. Here is how you achieve that.

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

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