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Eggplant Parmigiana

"This isn't light eggplant parm.....this is full on meat sauce eggplant parm!"

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Prep Time: 20m

Cook Time: 3h

   

Servings: 8  

 
 
  • 5.0000

One of my favorite dishes - loved the sauce. All you need is a salad and you have a great meal. Made only a few changes - less sugar in the sauce and used less oil for the eggplant..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 pound ground beef (ground round)
  • 1 pound Italian sausage (mild)
  • 1 can (28 ounce) tomatoes, undrained (Italian-style)
  • 1 can (28 ounce) tomato puree
  • 1 can (6 ounce) tomato paste
  • 3 1/2 cups water
  • 1/4 cup granulated sugar
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 1 tablespoon fresh basil (chopped, plus 1 teaspoon)
  • 1 tablespoon fresh oregano (chopped, plus 1 teaspoon)
  • Salt and pepper, to taste
  • 1 3/4 pound eggplant (1 large eggplant)
  • 1/2 cup olive oil
  • 2 cups mozzarella cheese, shredded (8 ounces)
  • 1 1/2 cups Parmesan cheese, grated (or Romano cheese)
  • 1 package (6 ounce) sliced mozzarella cheese (cut into thin strips)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Cook ground round in a skillet until browned, stirring to crumble the meat. Drain, reserving 3 tablespoons drippings. Set the meat and drippings aside.

Step 2

Cook the sausage in the skillet until browned, stirring to crumble the sausage. Drain, set aside.

Step 3

Combine the ground round, reserved drippings, tomatoes, and the next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat for 2 hours. Remove and discard the bay leaves.

Step 4

Cut the eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium high heat until almost tender; drain.

Step 5

Spread 1 1/2 cups tomato mixture in a 13 x 9 x 2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated Parmesan cheese, sausage, and tomato mixture; repeat layers. Top with mozzarella cheese strips.

Step 6

Bake at 350° for 45 minutes or until lightly browned and thoroughly heated.

  Nutritional Facts
 
 
  • Serving Size: 1 (539.8 g)
  • Calories 737.9
  • Total Fat - 52.6 g
  • Saturated Fat - 19 g
  • Cholesterol - 123 mg
  • Sodium - 1123 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 4 g
  • Sugars - 15 g
  • Protein - 43.8 g
  • Calcium - 700.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
2 reviews

I made this as instructed and it was divine!!!

 

Review by QueenBea

One of my favorite dishes - loved the sauce. All you need is a salad and you have a great meal. Made only a few changes - less sugar in the sauce and used less oil for the eggplant.

 

Review by Daily Inspiration