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Eggplant Parmesan




Source of Recipe


Joanne


List of Ingredients




2 medium eggplant fruits peeled and very thinly sliced (or
try 4 "Japanese" small eggplants)
2 small zucchini sliced
1 large sweet onion chopped
1 lb mushrooms sliced (I used button)
1 lb ground beef
1/2 - 1 tsp. Italian seasoning
3-4 garlic cloves thinly sliced
1 jar of no sugar added pasta sauce -- I used Classico's
Fire roasted tomato & garlic
1 pt ricotta cheese
sliced mozzarella

Recipe



Soak eggplant slices in salted water 15-20 minutes -- rinse
and dry well
Brown ground beef with 1/2 onion and Italian seasoning
Brown eggplant in olive oil -- press slices between paper
towels when done to remove excess oil (eggplant can really
absorb oil)
Sauté onions, mushrooms, zucchini and garlic
Layer all eggplant in bottom of 9x13 pan
Spread ricotta cheese over eggplant.
Spread ground beef over cheese
Pour 1/2 sauce over mixture.
Spread sautéed veggies over sauce
Pour remaining sauce over veggies
Top with sliced mozzarella to entirely cover casserole
Bake 350 15-20 minutes until cheese is brown and bubbly.