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Arrange eggplant, in batches, in a vegetable steamer over boiling water. Drain on paper towels, and set aside. Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly.

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Ingredients - italian eggplant casserole:

1. Provide for breading eggplant and frying
2. Provide 1 large for 1 1/2 lbs eggplant sliced 1/4 inch pieces
3. Provide 1 cup Italian bread crumbs
4. Take 1/2 cup - grated parmeasan cheese
5. Get 1/4 cup of cornmeal
6. Prepare 1/2 cup flour
7. Make ready 1/2 cup - vegetable oil
8. Prepare 2 large - eggs
9. Need 1/4 cup of milk
10. Make ready of sauce
11. Provide 1 1/2 lb for ground beef
12. Get 1/2 cup for onion diced
13. You need 1/2 cup of green bell pepper
14. Need 1 clove for garlic crushed
15. Give 2 large for Italian tomato, slices long way
16. Prepare 1 can 6 oz tomato paste
17. Make ready 2 tsp for dried oregano leaves
18. Prepare 1 tsp dried basil leaves
19. Require 1 1/2 tsp salt
20. Need 1/4 tsp - pepper
21. Give 1 tbsp of brown sugar
22. Need 1 1/2 cup of water
23. Require 3/4 cup of grated parmeasan cheese
24. Give 1 packages 16 oz mozzarella cheese sliced 1/4 inch thin

Place slices on a kitchen towel in a single layer. After the sweating is complete, heat up the olive oil (for frying) in a skillet on medium heat. Italian Sausage Casserole with Eggplant This Italian Sausage Casserole comes together in no time! Browned and caramelized, the eggplant and sausage combine with the tomatoes and before it goes into the oven dollops of creamy ricotta go all over the top right before a generous coating of mozzarella cheese!

italian eggplant casserole step by step:

1. in a large skillet, with a wooden spoon, brown the ground beef, add onion, bell pepper ,salt, pepper and garlic, stir mixing, cook to browned beef
2. add tomato slice, tomato paste ,oregano ,basil ,sugar and water.mix bring to a boil, reduce heat to simmer, let simmer 25 minutes, stirring occasionally when time is up true off stove let set
3. preheat oven and bake on 350°F. useing 13×9 - 2 inch deep baking dish.
4. now wash eggplant, slice eggplant, do not peel.
5. in a dish beat eggs and milk, in other dish put the flour, other dish mix parmeasan cheese ,corn meal and bread crumbs. now start with the flour, dip in flour, egg mix, then bread crumbs then fry in medium skillet with hot oil.fry all eggplant pieces.until golden brown. set on paper towel or wire rack.
6. now layer fried eggplant slices in baking dish on bottom, them layer with the mozzarella cheese, using about 8 slices of each, then layer with sauce,the parmeasan, then repeat, the next layer same way. you are ready to bake. 30 minutes or untill mozzarella has melted and light golden color. its done, enjoy.
7. best to let set 8 minutes before serving.

Italian Eggplant Ricotta Bake the perfect summertime baked dish, a delicious vegetarian casserole. Italian Eggplant Ricotta Bake, a creamy delicious Italian Oven Baked dish, filled with a perfectly spiced sautéed eggplant and a Ricotta topping. In the same skillet, saute eggplant and onion in oil. Drain pasta; stir into eggplant mixture. Add the eggplant and cook halfway through.

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