Eggplant Parmesan Casserole
- Grease a 2-quart rectangular baking dish; set aside. In a small bowl, combine milk and egg. For coating mixture, in a shallow dish combine flour, salt, and 1/4 teaspoon black pepper.
- Dip eggplant slices in egg mixture; coat with flour mixture. In a large skillet, cook half of the eggplant slices in hot oil for 2 minutes per side or until golden. Repeat with remaining eggplant slices, adding more oil if necessary. Drain on clean white paper toweling.
- In another large skillet, cook ground beef, green pepper, and onion until meat is browned. Drain off fat. Stir in tomato sauce, Italian seasoning, and 1/4 teaspoon black pepper.
- Layer half of the eggplant slices in prepared baking dish, cutting slices to fit. Spread with half of the meat mixture; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle top with Parmesan cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 main-dish servings.
From the Test Kitchen
1/2 starch, 2-1/2 vegetable, 2-1/2 lean meat, 1-1/2 fat.
Nutrition Facts (Eggplant Parmesan Casserole)
- Per serving:
- 375 kcal ,
- 21 g fat
- (9 g sat. fat ,
- 98 mg chol. ,
- 755 mg sodium ,
- 20 g carb. ,
- 3 g fiber ,
- 26 g pro.