EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE
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
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
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