Beef And Eggplant Casseroles Recipe
This Beef And Eggplant Casseroles recipe is one of the gems from my family cookbook. Even though Beef And Eggplant Casseroles is a Main Dish I relish it any time of the day. Don't rob yourself of the pleasure of having Beef And Eggplant Casseroles. Go and prepare it immediately.
Ingredients
1 1/2 pounds ground round
1 cup frozen chopped onion
1 large clove garlic, minced
2 tablespoons olive or vegetable oil
1 envelope (1 1/2 ounces) spaghetti sauce mix with mushrooms
1 can (8 ounces) tomato sauce with cheese
3/4 cup water
3/4 cup dry red wine
1 1/2 teaspoons leaf basil, crumbled
1 teaspoon leaf oregano, crumbled
1 medium large eggplant, peeled and sliced(about 1 pound)
1/2 cup olive or vegetable oil
1/2 cup grated Parmesan cheese
1 pound mozzarella cheese, thickly sliced
Directions
Brown beef with onion and garlic in 2 tablespoons oil in a large skillet.
Add spaghetti sauce mix, tomato sauce, water, red wine, basil and oregano.
Cover; simmer, 15 minutes.
Saute 1/2 of the eggplant slices in 1/4 cup oil until limp and golden.
Add remaining oil and eggplant slices.
Transfer eggplant to 8 shallow oven to table baking dishes.
Spoon meat sauce over eggplant.
Sprinkle Parmesan cheese evenly over casseroles.
Top with thick slices of mozzarella.
Bake in a moderate oven (350°) for 20 minutes or until sauce bubbles and cheese melts.
Add spaghetti sauce mix, tomato sauce, water, red wine, basil and oregano.
Cover; simmer, 15 minutes.
Saute 1/2 of the eggplant slices in 1/4 cup oil until limp and golden.
Add remaining oil and eggplant slices.
Transfer eggplant to 8 shallow oven to table baking dishes.
Spoon meat sauce over eggplant.
Sprinkle Parmesan cheese evenly over casseroles.
Top with thick slices of mozzarella.
Bake in a moderate oven (350°) for 20 minutes or until sauce bubbles and cheese melts.
