Best Eggplant Parmigiana Casserole Recipes

EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE

Eggplant Parmigiana and Italian Meats Casserole image

Make and share this Eggplant Parmigiana and Italian Meats Casserole recipe from Food.com.

Provided by breezermom

Categories One Dish Meal

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground round
1 lb mild Italian sausage
1 (28 ounce) can Italian-style tomatoes, undrained
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 1/2 cups water
1/4 cup sugar
2 garlic cloves, 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
1 large eggplant
1/2 cup olive oil
2 cups mozzarella cheese, grated (8 oz)
1 1/2 cups parmesan cheese or 1 1/2 cups romano cheese, grated
1 (6 ounce) package mozzarella cheese, slices, cut into thin strips

Steps:

Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
Top with mozzarella cheese strips.
Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.

Nutrition Facts : Calories 811.3, Fat 57.4, SaturatedFat 21.5, Cholesterol 128, Sodium 1738.8, Carbohydrate 34, Fiber 6.4, Sugar 20.8, Protein 43

EGGPLANT PARMIGIANA CASSEROLE

Eggplant Parmigiana Casserole image

Repeating layers of eggplant, tomatoes and a blend of mozzarella and Parmesan make this tasty casserole a contender in the New Favorite Recipe category!

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
1 eggplant (1 lb.), ends trimmed
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 can (28 oz.) crushed tomatoes

Steps:

Heat oven to 400°F.
Combine cheeses. Cut eggplant into 1/2-inch-thick slices; brush with dressing.
Layer half each of the eggplant and tomatoes in 3-qt. casserole sprayed with cooking spray; top with 1/3 of the cheese mixture. Repeat layers; cover. (Repeat remaining cheese mixture for later use.)
Bake 35 min. or until heated through. Top with remaining cheese mixture. Bake, uncovered, 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g