LAYERED EGGPLANT PARMESAN CASSEROLE W/ MEAT SAUCE

Layered Eggplant Parmesan Casserole w/ Meat Sauce image

Provided by Daily Inspiration S

Categories Beef

Time 1h15m

Number Of Ingredients 18

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1 Tbsp oil
1 lb lean ground beef
1 medium onion, chopped
2 clove garlic, pressed
1 can(s) 15 oz. whole tomatoes, drained
1 can(s) 8 oz. can tomato sauce
1 can(s) 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 large 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

Steps:

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.