Eggplant Parmigiana

Eggplant Parmigiana Recipe

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Lynette !


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


★★★★★ 1 vote

15 Min
3 Hr


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  • 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
  • 1/4 c
  • 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
  • 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

How to Make Eggplant Parmigiana


  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.

Printable Recipe Card

About Eggplant Parmigiana

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

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