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Eggplant Parmigiana and Italian Meats Casserole

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“This combines eggplant parmigiana with lasagna....meat and eggplant, plus lots of cheese.”
READY IN:
3hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
  2. Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
  3. 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.
  4. Cut eggplant into 1/4 inch slices. Saute 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 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
  6. Top with mozzarella cheese strips.
  7. Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.

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