Notes: This recipe can also be made with chunks of boneless/skinless chicken (thighs or breasts) substituted for the ground beef. There are 2 labor-intensive preliminary steps to this recipe which can be done in advance, and then layer the results of those steps in a casserole pan just like assembling a lasagna. I usually make this recipe in bulk (e.g. 5 or 6 casserole dishes at a time) because it freezes and reheats quite well in the oven or microwave. If you are planning to freeze it, you can do the first part of the baking (covered) and then let it cool and freeze the casserole partially baked. Then, after thawing in the refrigerator overnight, do the final half of the baking process (uncovered). Use a disposable foil lasagna pan so you still have use of your glass pan. Serve over fresh pasta with a side green salad.
Ingredients
1 eggplant
2 lbs. boneless meat (ground beef or chunked chicken)
2 Tbsp. minced garlic (fresh or from a jar already minced)
1 onion, diced
1-2 raw eggs
splash of milk
~1/2 cup flour
~1/2 cup Italian-style seasoned breadcrumbs
olive oil for frying
1 jar Marinara sauce
Enough slices of Provolone cheese to cover 1 layer on a casserole dish (~4-6 slices/dish)
~8 oz. shredded mozzarella cheese
~ 4 oz. grated Parmesan cheese
Preliminary step 1: Breading/Frying Eggplant
Peel eggplant and slice it into circles 1/3" - 1/2" thick. In one bowl, combine egg and milk; "scramble" with a fork just enough to mix. In another bowl, combine flour and breadcrumbs; mix thoroughly. Set up your workspace with the 2 bowls near a large frying pan on the stove.
Heat olive oil in the frying pan (you'll need to keep adding oil as the eggplant will absorb it). Coat eggplant circles in the egg/milk mixture, then coat in the flour/breadcrumbs mixture, then sautee' in the olive oil until they are golden brown on both sides. Transfer to a flat plate covered with several paper towels; pat the slices with paper towels to absorb the excess oil. Set aside until you are ready to assemble the casserole.
Preliminary step 2: Browning the Meat.
In a large frying pan, heat olive oil. Add diced onion and minced garlic. Brown the chicken or beef. Pour out excess fat/oil into a glass jar to safely discard. Set aside browned meat until you are ready to assemble the casserole.
How to assemble the casserole: Place the following layers in each casserole dish:
1. Spread a thin layer of marinara sauce (no more than 1/4 of the bottle) along the bottom to prevent the breaded/fried eggplant from sticking.
2. Then layer the breaded/fried eggplant on top of the marinara sauce.
3. Next goes a layer of meat mixed with the remainder of the marinara sauce.
4. Next goes a layer of provolone cheese.
5. Then sprinkle the mozzarella over the provolone.
6. Then sprinkle the parmesan on top.
Bake at 400 degrees COVERED with nonstick foil for 20 minutes. Remove foil and then bake for an additional 15-20 minutes or until the cheese is golden brown and bubbly on top.
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