layered eggplant parmesan casserole w/ meat sauce

Recipe by
Daily Inspiration S
Deep In The Heart of, TX

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.

read more
yield 6 -8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For layered eggplant parmesan casserole w/ meat sauce

  • 1 Tbsp
    oil
  • 1 lb
    lean ground beef
  • 1 md
    onion, chopped
  • 2 clove
    garlic, pressed
  • 1 can
    15 oz. whole tomatoes, drained
  • 1 can
    8 oz. can tomato sauce
  • 1 can
    6 oz. tomato paste
  • 3/4 c
    water
  • 1 Tbsp
    spaghetti seasoning
  • 1 1/2 tsp
    dried oregano
  • salt & pepper to taste
  • 2
    eggs
  • 2 Tbsp
    water
  • 1 lg
    or two medium eggplants, peeled and thinly sliced
  • enough flour for coating eggplant slices
  • vegetable oil for frying eggplant
  • 1 1/2 - 2 c
    parmesan cheese
  • 12-16 oz
    mozzarella cheese, shredded

How To Make layered eggplant parmesan casserole w/ meat sauce

  • 1
    Add oil to a dutch oven and brown the ground beef with the onion and garlic.
  • 2
    Add 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.
  • 3
    In 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.
  • 4
    Preheat 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.
  • 5
    Add enough eggplant slices to cover bottom and top with parmesan cheese, meat mixture and mozzarella. Repeat layers ending with mozzarella cheese.
  • 6
    Bake for 30 minutes or until cheese is lightly browned and bubbly.

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