Eggplant Parmigiana and Italian Meats Casserole

• ground round↗1 lb
• mild Italian sausage↗1 lb
• Italian-style tomatoes, undrained↗1 ounce

  28 ounce can

• tomato puree↗1 ounce

  28 ounce can

• tomato paste↗1 ounce

  6 ounce can

• water↗3 1⁄2 cups
• sugar↗1⁄4 cup
• garlic cloves↗2

  crushed

• bay leaves↗3
• fresh basil, chopped↗1 tablespoon
• fresh basil, chopped↗1 teaspoon
• fresh oregano, chopped↗1 tablespoon
• fresh oregano, chopped↗1 teaspoon
• salt and pepper
• large eggplant↗1
• cup olive oil↗1⁄2
• cups mozzarella cheese, grated (8 oz)↗2
• cups parmesan cheese or 1 1/2 cups romano cheese, grated↗1 1⁄2
• (6 ounce) package mozzarella cheese, slices, cut into thin strips↗1

Step-by-step instructions

1. 1

   Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.

2. 2

   Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.

3. 3

   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.

4. 4

   Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.

5. 5

   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.

6. 6

   Top with mozzarella cheese strips.

7. 7

   Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.