How to Prepare Delicious Eggplant Casserole IV

Eggplant Casserole IV. The combination of eggplant, tomato sauce, and melted cheese is wonderful. Serve alongside a crisp green salad and garlic Excellent. Best way iv ever ate eggplant.making this one again!!

A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. Thousands of new, high-quality pictures added. Peel Eggplant and cut crosswise into thin slices. You can cook Eggplant Casserole IV using 22 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Eggplant Casserole IV

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

Dredge each slice in flour and brown on both sides in hot oil. OK, that sounded like a cheap soap commercial. With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska.

Eggplant Casserole IV instructions

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!.

Repeat with another layer of eggplant, marinara and cheese. Remove the stem from the eggplant. Wash the rind but do not peel. Heat oil in a large skillet over medium heat. Stir the eggplant and bread cubes into the onion mixture.