Beef and Eggplant Casseroles

Categories: Casseroles- one dish meals- stir fry

Ingredients

• 1 1/2 lb. ground round
• 1 cup frozen chopped onion
• 1 large clove garlic, minced
• 2 Tbsp. olive or vegetable oil
• 1 envelope (1 1/2 oz.) spaghetti sauce mix with mushrooms
• 1 can (8 oz.) tomato sauce with cheese
• 3/4 cup water
• 3/4 cup dry red wine
• 1 1/2 tsp. leaf basil, crumbled
• 1 tsp. leaf oregano, crumbled
• 1 medium-large eggplant, peeled and sliced (about 1 lb.)
• 1/2 cup olive or vegetable oil
• 1/2 cup grated Parmesan cheese
• 1 lb. mozzarella cheese, thickly sliced

Directions

1. Brown beef with onion and garlic, in 2 tablespoons oil in a large skillet. Add spaghetti sauce mix, tomato sauce, water, red wine, basil and oregano. Cover; simmer, 15 minutes.

2. Saute 1/2 of the eggplant slices in 1/4 cup oil until limp and golden. Add remaining oil and eggplant slices. Transfer eggplant to shallow oven-to-table baking dishes that have been lined with heavy-duty foil.

3. Spoon meat sauce over eggplant. Sprinkle Parmesan cheese evenly over casseroles. Top with thick slices of mozzarella.

4. Seal packets tightly; label, date and freeze. Remove packets from casseroles; return to freezer.

5. To serve; Remove frozen block of food from foil; place in same individual casserole dish and bake at 350 degrees for 50 minutes, or until heated through.

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