layered eggplant parmesan casserole w/ meat sauce
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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prep time
30 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, pressed
- 1 can 15 oz. whole tomatoes, drained
- 1 can 8 oz. can tomato sauce
- 1 can 6 oz. tomato paste
- 3/4 cup water
- 1 tablespoon spaghetti seasoning
- 1 1/2 teaspoons dried oregano
- salt & pepper to taste
- 2 eggs
- 2 tablespoons water
- 1 large or two medium eggplants, peeled and thinly sliced
- enough flour for coating eggplant slices
- vegetable oil for frying eggplant
- 1 1/2 - 2 cups parmesan cheese
- 12-16 ounces mozzarella cheese, shredded
How To Make layered eggplant parmesan casserole w/ meat sauce
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Step 1Add oil to a dutch oven and brown the ground beef with the onion and garlic.
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Step 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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Step 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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Step 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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Step 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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Step 6Bake for 30 minutes or until cheese is lightly browned and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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