Eggplant Parmigiana And Italian Meats Casserole - cooking recipe

Ingredients

1 lb ground round
1 lb mild Italian sausage
1 (28 ounce) can Italian-style tomatoes, undrained
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 1/2 cups water
1/4 cup sugar
2 garlic cloves, crushed
3 bay leaves
1 tablespoon fresh basil, chopped
1 teaspoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon fresh oregano, chopped
salt and pepper
1 large eggplant
1/2 cup olive oil
2 cups mozzarella cheese, grated (8 oz)
1 1/2 cups parmesan cheese or 1 1/2 cups romano cheese, grated
1 (6 ounce) package mozzarella cheese, slices, cut into thin strips

Preparation

Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
Top with mozzarella cheese strips.
Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.