italian eggplant casserole Recipe

Name: italian eggplant casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large 1 1/2 lbs eggplant sliced 1/4 inch pieces; 1 cup Italian bread crumbs; 1/2 cup grated parmeasan cheese; 1/4 cup cornmeal; 1/2 cup flour; 1/2 cup vegetable oil; 2 large eggs; 1/4 cup milk; 1 1/2 lb ground beef; 1/2 cup onion diced; 1/2 cup green bell pepper; 1 clove garlic crushed; 2 large Italian tomato, slices long way; 1 can 6 oz tomato paste; 2 tsp dried oregano leaves; 1 tsp dried basil leaves; 1 1/2 tsp salt; 1/4 tsp pepper; 1 tbsp brown sugar; 1 1/2 cup water; 3/4 cup grated parmeasan cheese; 1 packages 16 oz mozzarella cheese sliced 1/4 inch thin

Servings: persons

1 large 1 1/2 lbs eggplant sliced 1/4 inch pieces
1 cup Italian bread crumbs
1/2 cup grated parmeasan cheese
1/4 cup cornmeal
1/2 cup flour
1/2 cup vegetable oil
2 large eggs
1/4 cup milk
1 1/2 lb ground beef
1/2 cup onion diced
1/2 cup green bell pepper
1 clove garlic crushed
2 large Italian tomato, slices long way
1 can 6 oz tomato paste
2 tsp dried oregano leaves
1 tsp dried basil leaves
1 1/2 tsp salt
1/4 tsp pepper
1 tbsp brown sugar
1 1/2 cup water
3/4 cup grated parmeasan cheese
1 packages 16 oz mozzarella cheese sliced 1/4 inch thin

1
in a large skillet, with a wooden spoon, brown the ground beef, add onion, bell pepper ,salt, pepper and garlic, stir mixing, cook to browned beef
2
add tomato slice, tomato paste ,oregano ,basil ,sugar and water.mix bring to a boil, reduce heat to simmer, let simmer 25 minutes, stirring occasionally when time is up true off stove let set
3
preheat oven and bake on 350F.
4
useing 13x9 - 2 inch deep baking dish.
5
now wash eggplant, slice eggplant, do not peel.
6
in a dish beat eggs and milk, in other dish put the flour, other dish mix parmeasan cheese ,corn meal and bread crumbs.
7
now start with the flour, dip in flour, egg mix, then bread crumbs then fry in medium skillet with hot oil.fry all eggplant pieces.until golden brown.
8
set on paper towel or wire rack.
9
now layer fried eggplant slices in baking dish on bottom, them layer with the mozzarella cheese, using about 8 slices of each, then layer with sauce,the parmeasan, then repeat, the next layer same way.
10
you are ready to bake.
11
30 minutes or untill mozzarella has melted and light golden color.
12
its done, enjoy.
13
best to let set 8 minutes before serving.

1204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large 1 1/2 lbs eggplant sliced 1/4 inch pieces, 1 cup Italian bread crumbs, 1/2 cup grated parmeasan cheese, 1/4 cup cornmeal, and more.

Yes, italian eggplant casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

italian eggplant casserole

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