Eggplant Casserole IV. Hearty eggplant casserole can easily serve as a filling meatless entree. This particular casserole is shaped like an eggplant and never fails to elicit a smile from those that The comments of guests served from these casseroles is always positive and they add a touch of fun. It's topped with cheese and baked until bubbling hot.
This page contains eggplant casserole recipes. Cantonese eggplant casserole is not just another ho-hum eggplant dish. Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese.. You can have Eggplant Casserole IV using 22 ingredients and 10 steps. Here is how you cook that.
Ingredients of Eggplant Casserole IV
- It’s of Soaking.
- Prepare 1 of large eggplant aubergine.
- You need As needed of salt.
- It’s As needed of water to rinse eggplant.
- Prepare of Meat sauce.
- It’s 2 pound of ground sirloin/beef.
- Prepare 1 of large onion.
- It’s 2 tablespoons of parsley flakes.
- Prepare 2 tablespoons of tomato paste.
- You need 1-1/2 cup of roasted sweet peppers.
- Prepare 16 ounces of diced tomatoes.
- You need 1 teaspoon of salt.
- Prepare To taste of ground black peppe.
- Prepare 1/2 teaspoon of marjoram.
- You need 1/2 teaspoon of savory.
- You need 16 ounces of tomato sauce.
- It’s 1 teaspoon of granulated garlic powder.
- It’s 1 of rib/stalk celery sliced thinly.
- It’s of Layers.
- You need 2 cups of shredded gouda cheese.
- Prepare 1 cup of chopped black ripened olives.
- It’s 2 cup of shredded Monterey jack and cheddar cheese.
Eggplant Casserole, Eggplant Casserole, Creamy Creole Eggplant Casserole. Italian Eggplant Casserole with Cashew-Tofu RicottaVegKitchen. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
Eggplant Casserole IV step by step
- 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.