This is how preparing recipe Eggplant Casserole IV with 22 ingredients and 10 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Eggplant Casserole IV easy, tasty, practical.
Good Afternoon every body, now you get cook recipe Eggplant Casserole IV with 22 ingredients and 10 steps. Below this is how to make it, please carefully carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 22 ingredients and 10 stages of easy cooking Eggplant Casserole IV.
Ingredients all Eggplant Casserole IV
Needed : Soaking.
Needed : large eggplant aubergine.
Needed : salt.
Prepare : water to rinse eggplant.
Needed : Meat sauce.
Needed : ground sirloin/beef.
Needed : large onion.
Needed : parsley flakes.
Needed : tomato paste.
Needed : roasted sweet peppers.
Needed : diced tomatoes.
Needed : salt.
Needed : ground black peppe.
Needed : marjoram.
Prepare : savory.
Needed : tomato sauce.
Needed : granulated garlic powder.
Prepare : rib/stalk celery sliced thinly.
Prepare : Layers.
Needed : shredded gouda cheese.
Prepare : chopped black ripened olives.
Needed : shredded Monterey jack and cheddar cheese.
If all basic ingredients Eggplant Casserole IV it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Process Cooking Eggplant Casserole IV
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!.
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