Found a bargain on eggplants, & decided to make Eggplant Parmesan. I created this one specifically with my husband in mind because he just loves meat. I added ground beef & turkey along with sliced pepperoni to make it different. Since I did the entire dish in one day, I decided to make the sauce mixture quicker by using jarred sauce & elevating the flavors with spices.
My husband couldn't tell that the sauce was semi homemade, as he consumed several servings of the big dish. It was a bit different from my extended long version but it was just as good & that is all that matters.
Peel eggplants and slice as desired. Arrange on a large platter for easy access. NOTE: CAN SPRINKLE WITH SALT AND ALLOW TO DRAIN IN A COLANDER ABOUT HALF HOUR IF DESIRED. Pat dry with paper towel. I WAS IN A HURRY THIS TIME AND DID NOT USE THIS STEP.
Combine water and eggs in a large shallow dish & beat together till blended. Set aside till needed.
In a separate platter add the bread crumbs.
Add a few of the eggplant slices to the egg dish and cover both sides of the egg plant.
Remove from egg dish to the bread crumb platter and coat both sides of egg plant.
Using a large skillet add a few tablespoons of oil and heat till hot. Add the coated egg plants and brown on each side.
Remove to a separate platter that is lined with paper towel. REPEAT UNTIL ALL OF THE EGGPLANT HAS BEEN COOKED. Set aside while you make the meat sauce. NOTE: IF DESIRED YOU CAN DO THESE STEPS A DAY AHEAD TO MAKE THE PROCESS LESS TIME CONSUMING THE NEXT DAY IF DESIRED. JUST REFRIGERATE TILL YOU ARE READY TO ASSEMBLE AND MAKE.
Add both the ground beef and turkey to a large skillet and cook over medium high heat until no pink remains. Drain excess fat if there is any.
Return cooked meat back into skillet, and add the pasta sauce, and all of the spices, stirring to blend together and cook about 15 minutes or so. Then remove from heat.
Spray a 9X13 size dish with non stick cooking spray, then line bottom of dish with a single layer of cooked eggplant.
Now top with a thin layer of grated cheese and one layer of sliced pepperoni and a layer of shredded mozzarella. Now add a hearty layer of the meat sauce, and top with more grated parmesan or Romano.
Then repeat the steps above beginning with a layer of cooked eggplant, until dish is filled. Top with More shredded cheese, and place in preheated 350 degree oven and bake for 45 minutes to an hour or until dish is hot and bubbly. Allow to rest at least 15 -20 minutes before cutting. I prefer to use a large spatula.