Recipe: Perfect italian eggplant casserole

italian eggplant casserole. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella. Arrange eggplant, in batches, in a vegetable steamer over boiling water.

Remove saucepan from heat and stir through margarine until melted. Add remainder of ingredients, and combine well. Italian Eggplant Ricotta Bake, a creamy delicious Italian Oven Baked dish, filled with a perfectly spiced sautéed eggplant and a Ricotta topping. You can cook italian eggplant casserole using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of italian eggplant casserole

1. You need of breading eggplant and frying.
2. You need 1 large of 1 1/2 lbs eggplant sliced 1/4 inch pieces.
3. You need 1 cup of Italian bread crumbs.
4. You need 1/2 cup of grated parmeasan cheese.
5. You need 1/4 cup of cornmeal.
6. Prepare 1/2 cup of flour.
7. You need 1/2 cup of vegetable oil.
8. It's 2 large of eggs.
9. Prepare 1/4 cup of milk.
10. You need of sauce.
11. You need 1 1/2 lb of ground beef.
12. You need 1/2 cup of onion diced.
13. It's 1/2 cup of green bell pepper.
14. You need 1 clove of garlic crushed.
15. You need 2 large of Italian tomato, slices long way.
16. Prepare 1 can of 6 oz tomato paste.
17. You need 2 tsp of dried oregano leaves.
18. You need 1 tsp of dried basil leaves.
19. You need 1 1/2 tsp of salt.
20. It's 1/4 tsp of pepper.
21. Prepare 1 tbsp of brown sugar.
22. Prepare 1 1/2 cup of water.
23. Prepare 3/4 cup of grated parmeasan cheese.
24. You need 1 packages of 16 oz mozzarella cheese sliced 1/4 inch thin.

Add some eggplant and you've got an insanely good combo. Place the eggplant in a medium microwave safe dish. Drain pasta; stir into eggplant mixture. Peel and dice remaining pieces of eggplant.

italian eggplant casserole instructions

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 350°F. useing 13×9 - 2 inch deep baking dish..
4. now wash eggplant, slice eggplant, do not peel..
5. in a dish beat eggs and milk, in other dish put the flour, other dish mix parmeasan cheese ,corn meal and bread crumbs. 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. set on paper towel or wire rack..
6. 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. you are ready to bake. 30 minutes or untill mozzarella has melted and light golden color. its done, enjoy..
7. best to let set 8 minutes before serving..

Beat the egg with a pinch of salt. Pour over eggplant mixture and fold gently to combine all ingredients. Transfer eggplant mixture to the dish. Place slices on a kitchen towel in a single layer. After the sweating is complete, heat up the olive oil (for frying) in a skillet on medium heat.