Rita's Eggplant Casserole

Venison 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.

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