Eggplant casserole #3 Recipe

Name: Eggplant casserole #3
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 lb bulk sausage; 1 lb ground meat; 2 medium eggplants, aubergines; 3 tbsp margarine; 1/4 cup grated parmesan cheese; 15 1/2 oz tomato sauce; 28 oz diced tomatoes; 2 tbsp tomato paste; 1/2 cup chopped onion; 1 water; 1 tsp granulated garlic powder; 1/3 tsp salt; 1/4 tsp basil; 1/4 tsp whole leaf oregano; 1 tsp chopped parsley; 2 cup extra sharp cheddar cheese; 1/4 cup arrowroot powder

Servings: persons

1/3 lb bulk sausage
1 lb ground meat
2 medium eggplants, aubergines
3 tbsp margarine
1/4 cup grated parmesan cheese
15 1/2 oz tomato sauce
28 oz diced tomatoes
2 tbsp tomato paste
1/2 cup chopped onion
1 water
1 tsp granulated garlic powder
1/3 tsp salt
1/4 tsp basil
1/4 tsp whole leaf oregano
1 tsp chopped parsley
2 cup extra sharp cheddar cheese
1/4 cup arrowroot powder

1
Brown the meat and sausage, with onions and eggplant.
2
Preheat oven 400 Fahrenheit
3
Cook till meat is done and eggplant is tender.
4
Add your margarine, spices, tomato sauce, diced tomatoes, parmesan cheese, and tomato paste.
5
Add water if needed.
6
Simmer 10 minutes.
7
Spray nonstick spray to an oven safe dish add eggplant mixture to dish spread evenly.
8
Mix arrowroot powder then even back out.
9
Add cheddar cheese on top.
10
Bake 1 hour.
11
Let sit 15 minutes, serve hope you enjoy!

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 lb bulk sausage, 1 lb ground meat, 2 medium eggplants, aubergines, 3 tbsp margarine, and more.

Yes, Eggplant casserole #3 falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant casserole #3

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