This is a hearty layered casserole which makes eight to ten generous servings. If you like you can make it ahead of time; then bake it just before serving. For a full meal make it with the Bolognese or meat sauce and cheeses.
1 Easy Peasy Marinara recipe following box instructions:
1-28 oz can Crushed Tomatoes
2-1/2 cups water
1 Easy Peasy seasoning packet
Simmer marinara while making the meat mixture below.
1 Easy Peasy Meatball
1-1/2 pounds ground beef
1/2 pound ground pork
1 Easy Peasy Seasoning packet
Blend meats and seasoning packet well.
In large skillet over medium heat scramble the meat mixture and cook until meat is no longer pink.
Drain excess grease. Add meat to the simmering marinara sauce and remove from heat.
Cut eggplants lengthwise into slices about ¼” thick. Coat each slice with flour and shake off excess. In large skillet heat ¼” of canola oil over medium to high heat. Dip each slice of floured eggplant in the egg mixture coating both sides. Hold up to allow excess egg to drip off then cook in the hot oil till golden brown on both sides and tender. Do not crowd while cooking. Repeat with all eggplant slices adding oil when necessary. Drain each batch on paper towels to remove excess oil.
Preheat 375 degree oven.
Prepare a 13”x9” baking dish with cooking spray. Layer the bottom with prepared eggplant, top with marinara meat sauce then fine layer of mozzarella cheese and a sprinkle of Parmesan cheese. For the second layer use a “lattice” approach laying the eggplants in a sideways position. Cut eggplants if necessary to fit. Repeat till all eggplant slices are used. (If you make ahead of time and was in refrigerator, be sure to bring casserole to room temperature before cooking.)
Bake, uncovered for 40 minutes or until cheese and sauce are golden brown and bubbly.
