Simple Way to Make Perfect Eggplant Casserole IV

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Eggplant Casserole IV. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant Casserole IV, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Casserole IV delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Eggplant Casserole IV using 22 ingredients and 10 steps. Here is how you cook that.

Low-carb casserole can be made vegetarian by substituting beef for mushrooms, or more eggplant.

Ingredients and spices that need to be Take to make Eggplant Casserole IV:

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

Instructions to make 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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