How to Make Juicy Eggplant Casserole IV

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Before you jump to Eggplant Casserole IV recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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Whole grain meals are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it's time for lunch break. Eating on the run can be healthier with wholesome chips and crackers. Selecting whole grain snacks is always much better than eating the refined grains we commonly find in our grocery stores.

A large selection of easy health snacks is easily obtainable. When you make the choice to be healthy, it's easy to find what you need to be successful at it.

We hope you got insight from reading it, now let's go back to eggplant casserole iv recipe. You can have eggplant casserole iv using 22 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Eggplant Casserole IV:

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

A cheesy, red pepper pesto and eggplant interior with a golden brown cajun. Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner. Heat oil in a large skillet over medium heat. Stir the eggplant and bread cubes into the onion mixture.

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