Ingredients
-
1
-
1
-
1
-
1
-
1
-
3 1/2
-
1/4
-
2
-
3
-
1
-
1
-
1
-
1
-
-
1
Directions
Eggplant Parmigiana and Italian Meats Casserole, This combines eggplant parmigiana with lasagna meat and eggplant, plus lots of cheese , This recipe takes a lot of time to do but it’s worth it The taste is amazing I’m beginning to like eggplants The taste of the sauce is wonderful It’s almost a lasagna without pasta used lean ground beef, spicy italian sausage I didn’t add the 28 ounces can tomato puree cause I didn’t have any left in the pantry So at the end, I added vegetable juice in the baking dish where there was sauce missing used only 1/8 cup sugar Thanks Breezermom 🙂 Made for 123 hit wonders
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Steps
|
1
Done
|
Cook Ground Round in a Skillet Until Browned, Stirring to Crumble Meat. Drain, Reserving 3 Tbsp Drippings. Set Meat and Drippings Aside. |
|
2
Done
|
Cook Sausage in Skillet Until Browned, Stirring to Crumble Meat -- If in Casings, Remove Casings. Drain, Set Aside. |
|
3
Done
|
Combine Ground Round, Reserved Drippings, Tomatoes, and Next 9 Ingredients in a Dutch Oven. Cook, Uncovered, Over Medium-Low Heat 2 Hours. Remove and Discard Bay Leaves. |
|
4
Done
|
Cut Eggplant Into 1/4 Inch Slices. Saute Eggplant in Olive Oil in a Large Skillet Over Medium-High Heat Until Almost Tender; Drain. |
|
5
Done
|
Spread 1 1/2 Cups Tomato Mixture in a 13x9x2 Inch Baking Dish. Layer Half Each of Eggplant Slices, Shredded Mozzarella Cheese, Grated Parmesan Cheese, Reserved Sausage, and Tomato Mixture. Repeat Layers. |
|
6
Done
|
Top With Mozzarella Cheese Strips. |
|
7
Done
|
Bake at 350 Degrees For 45 Minutes or Until Lightly Browned and Thoroughly Heated. |
