eggplant parmigiana
(1 RATING)
Not your typical eggplant parm....more like an eggplant lasagna! No breading on the eggplant.
No Image
prep time
15 Min
cook time
3 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound ground round
- 1 pound italian sausage
- 28 ounces canned italian-style tomatoes, undrained
- 28 ounces canned tomato puree
- 6 ounces tomato paste
- 3 1/2 cups water
- 1/4 cup sugar
- 2 cloves garlic, crushed
- 3 - bay leaves
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh oregano, chopped
- - salt and pepper to taste
- 1 large eggplant
- 1/2 cup olive oil
- 2 cups mozzarella cheese, shredded
- 1 1/2 cups parmesan or romano cheese, grated
- 6 ounces mozzarella cheese slices, cut into thin strips
How To Make eggplant parmigiana
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Step 1Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tablespoons drippings. Set meat and drippings aside.
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Step 2Cook sausage in skillet until browned, stirring to crumble meat. Drain; set aside.
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Step 3Combine 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.
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Step 4Cut 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.
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Step 5Spread 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.
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