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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)
Saut� 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 saut�ed 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.