Rita's Eggplant Casserole
(from Jim Zumbo’s “Amazing Venison Recipes”)
- 1½ lb. ground venison
- 1 c. Marinara Sauce
- 1 c. chopped onions
- 1 c. water
- 1 clove garlic, minced
- ¾ c. dry red wine
- 3 T. olive oil
- 1½ tsp. basil leaf, crumbled
- ½ tsp. oregano leaf, crumbled
- 1 medium eggplant, peeled and sliced (1 lb.)
- ½ c. olive oil
- ½ c. grated Parmesan cheese
- 1 lb. mozzarella cheese, thickly sliced
Brown venison with onion and garlic in 3 Tbs. olive oil in a large skillet. Add Marinara Sauce, water, wine, basil and oregano.
Cover and simmer 2 minutes.
Saute a half pound of eggplant slices in ¼ c. of olive oil until limp and golden. Add remaining oil and saute the remaining half pound of eggplant.
When all the eggplant is browned, place in a shallow baking dish. Spoon meat sauce over eggplant and sprinkle evenly with Parmesan cheese. Top with sliced mozzarella. Bake at 350F for 20 to 30 minutes. Serves 6.