Recipe: Italian Layered Eggplant, Meat and Cheese (make ahead or freeze ahead)

ITALIAN LAYERED EGGPLANT, MEAT AND CHEESE

"This meaty casserole takes some time to assemble, but it is easy to do and to do ahead. You can assemble it far ahead of party time and chill or freeze it until time to bake. (Thaw frozen casserole before baking. If casserole is chilled add about 20 minutes to baking time.)"

Meat-Tomato Sauce (recipe follows)
Baked Eggplant Slices (recipe follows)
1 pound mozzarella cheese, thinly sliced

Spoon enough meat sauce over bottom of shallow 4- to 5-quart baking dish to cover. Arrange half the eggplant slices over sauce. Top with half the remaining meat sauce, then half the cheese. Repeat layering, using remaining eggplant, meat sauce and cheese.

Bake in preheated 350 degree F oven 45 minutes, or until bubbly. Let stand 10 to 15 minutes.

MEAT-TOMATO SAUCE

1 pound pork sausage meat
2 pounds lean ground beef
2 large onions, chopped
1 large green pepper, seeded and finely chopped
2 large cloves garlic, minced or mashed
1/2 cup chopped parsley
1 (1 pound) can tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
about 2 teaspoons salt
1 teaspoon crumbled dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon basil
1/2 teaspoon ground sage

In large kettle or Dutch oven, slowly brown sausage.

Add ground beef and brown. Remove any fat in excess of 3 tablespoons.

Add onions and saute until limp.

Add green pepper, garlic, and parsley. Stir to coat with meat drippings. Stir in tomatoes, tomato sauce, tomato paste; salt, oregano, and herbs. Heat to full simmer and cook, uncovered, stirring occasionally, 45 minutes, or until thick.

BAKED EGGPLANT SLICES

3 medium eggplants (about 3 pounds total)
vegetable oil
salt

Trim ends from eggplants. Cut eggplant in 1/2-inch-thick crosswise slices. Brush generously on both sides with vegetable oil and sprinkle lightly with salt.

Arrange in single layer in shallow pan and bake in preheated 400 degree F oven 20 minutes or until tender.

Makes 8 to 10 servings
From: Recipelink.com
Source: Magazine recipe clipping