layered eggplant parmesan casserole w/ meat sauce

Recipe by
Daily Inspiration S
Somewhere, TX

Please don't be put off by the number of ingredients or steps. This casserole comes together easily. It will be worth the time and effort.

yield 6 -8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For layered eggplant parmesan casserole w/ meat sauce

  • 1 Tbsp
    oil
  • 1 lb
    lean ground beef
  • 1 md
    onion, chopped
  • 2 clove
    garlic, pressed
  • 1 can
    15 oz. whole tomatoes, drained
  • 1 can
    8 oz. can tomato sauce
  • 1 can
    6 oz. tomato paste
  • 3/4 c
    water
  • 1 Tbsp
    spaghetti seasoning
  • 1 1/2 tsp
    dried oregano
  • salt & pepper to taste
  • 2
    eggs
  • 2 Tbsp
    water
  • 1 lg
    or two medium eggplants, peeled and thinly sliced
  • enough flour for coating eggplant slices
  • vegetable oil for frying eggplant
  • 1 1/2 - 2 c
    parmesan cheese
  • 12-16 oz
    mozzarella cheese, shredded

How To Make layered eggplant parmesan casserole w/ meat sauce

  • 1
    Add oil to a dutch oven and brown the ground beef with the onion and garlic.
  • 2
    Add the tomatoes, tomato sauce, tomato paste, water, spaghetti seasoning, oregano and salt/pepper. Break up the tomatoes with a wooden spoon. Simmer spaghetti sauce for 1 hour - covered.
  • 3
    In the meantime, beat the eggs and water together. Dip eggplant slices in egg mixture and coat with flour. Heat oil in a heavy skillet and fry the eggplant slices until golden. Drain on paper towels.
  • 4
    Preheat oven to 375 degrees. To assemble casserole, add a small amount of the spaghetti sauce to a 9 x 13 inch pan - enough to coat the bottom.
  • 5
    Add enough eggplant slices to cover bottom and top with parmesan cheese, meat mixture and mozzarella. Repeat layers ending with mozzarella cheese.
  • 6
    Bake for 30 minutes or until cheese is lightly browned and bubbly.

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