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Eggplant Casserole IV
Eggplant Casserole IV

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We hope you got insight 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 do it.

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

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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