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)
How to Make
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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.
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Step 2: Cook the sausage in the skillet until browned, stirring to crumble the sausage. Drain, set aside.
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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.
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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.
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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.
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Step 6: Bake at 350° for 45 minutes or until lightly browned and thoroughly heated.
We hope you enjoy this recipe!
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