Eggplant Parmigiana Recipe

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Eggplant Parmigiana

Lynette !

By
@breezermom

Not your typical eggplant parm....more like an eggplant lasagna! No breading on the eggplant.


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Rating:

Serves:

8

Prep:

15 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1 lb
ground round
1 lb
italian sausage
28 oz
canned italian-style tomatoes, undrained
28 oz
canned tomato puree
6 oz
tomato paste
3 1/2 c
water
1/4 c
sugar
2 clove
garlic, crushed
3
bay leaves
1 Tbsp
fresh basil, chopped
1 tsp
fresh basil, chopped
1 Tbsp
fresh oregano, chopped
1 tsp
fresh oregano, chopped
salt and pepper to taste
1 large
eggplant
1/2 c
olive oil
2 c
mozzarella cheese, shredded
1 1/2 c
parmesan or romano cheese, grated
6 oz
mozzarella cheese slices, cut into thin strips

Directions Step-By-Step

1
Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tablespoons drippings. Set meat and drippings aside.
2
Cook sausage in skillet until browned, stirring to crumble meat. Drain; set aside.
3
Combine ground round, reserved drippings, and the next 9 ingredients in a Dutch oven. (Not the sausage!) Cook, uncovered, over medium low heat for 2 hours. Remove and discard the bay leaves.
4
Cut the eggplant into 1/4 inch slices. Saute the eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
5
Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, gratedf Parmesan cheese, reserved sausage, and tomato mixture. Repeat the layers. Top with mozzarella cheese strips. Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Vegetable
Regional Style: Italian