layered eggplant parmesan casserole w/ meat sauce
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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.
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yield
6 -8
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For layered eggplant parmesan casserole w/ meat sauce
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1 Tbspoil
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1 lblean ground beef
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1 mdonion, chopped
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2 clovegarlic, pressed
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1 can15 oz. whole tomatoes, drained
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1 can8 oz. can tomato sauce
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1 can6 oz. tomato paste
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3/4 cwater
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1 Tbspspaghetti seasoning
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1 1/2 tspdried oregano
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salt & pepper to taste
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2eggs
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2 Tbspwater
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1 lgor two medium eggplants, peeled and thinly sliced
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enough flour for coating eggplant slices
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vegetable oil for frying eggplant
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1 1/2 - 2 cparmesan cheese
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12-16 ozmozzarella cheese, shredded
How To Make layered eggplant parmesan casserole w/ meat sauce
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1Add oil to a dutch oven and brown the ground beef with the onion and garlic.
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2Add 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.
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3In 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.
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4Preheat 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.
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5Add enough eggplant slices to cover bottom and top with parmesan cheese, meat mixture and mozzarella. Repeat layers ending with mozzarella cheese.
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6Bake for 30 minutes or until cheese is lightly browned and bubbly.
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