Eggplant Parmigiana and Italian Meats Casserole

Recipe by breezermom
READY IN: 3hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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