Eggplant Parmigiana and Italian Meats Casserole

Name: Eggplant Parmigiana and Italian Meats Casserole
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 3 bay leaves; 794 grams italian-style tomatoes, undrained; 1 large eggplant; 1 Tbsp fresh basil, chopped; 2 garlic cloves, crushed; 454 grams ground round; 170 grams package mozzarella cheese, slices, cut into thin strips; 118 milliliters olive oil; 1 Tbsp fresh oregano, chopped; 355 milliliters parmesan cheese or 1 1/2 cups romano cheese, grated; 8 servings salt and pepper; 454 grams mild italian sausage; 59 milliliters sugar; 170 grams tomato paste; 794 grams tomato puree; 828 milliliters water

You can never have too many main course recipes, so give Eggplant Parmigianan and Italian Meats Casserole a try. This recipe serves 8. One portion of this dish contains around 36g of protein, 45g of fat, and a total of 657 calories. It is a good option if you're following a gluten free diet. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 3 hours and 5 minutes. It will be a hit at your Autumn event. If you have garlic cloves, canned tomatoes, eggplant, and a few other ingredients on hand, you can make it.