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Before you jump to Eggplant Casserole IV recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now much more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who suffer from health conditions such as high blood pressure, which is directly linked to poor eating habits. Even though we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. Most people typically assume that healthy diets call for a lot of work and will significantly change the way they live and eat. It is possible, though, to make some minor changes that can start to make a good impact on our everyday eating habits.
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As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to eggplant casserole iv recipe. To cook eggplant casserole iv you only need 22 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Eggplant Casserole IV:
- Get Soaking
- Prepare 1 large eggplant aubergine
- Prepare As needed salt
- Provide As needed water to rinse eggplant
- Prepare Meat sauce
- Use 2 pound ground sirloin/beef
- Take 1 large onion
- Provide 2 tablespoons parsley flakes
- Use 2 tablespoons tomato paste
- You need 1-1/2 cup roasted sweet peppers
- Get 16 ounces diced tomatoes
- Take 1 teaspoon salt
- Get To taste ground black peppe
- Provide 1/2 teaspoon marjoram
- Provide 1/2 teaspoon savory
- Use 16 ounces tomato sauce
- Use 1 teaspoon granulated garlic powder
- You need 1 rib/stalk celery sliced thinly
- Provide Layers
- Use 2 cups shredded gouda cheese
- Use 1 cup chopped black ripened olives
- Take 2 cup shredded Monterey jack and cheddar cheese
Instructions to make 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!
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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