Eggplant (aubergine) Mozzarella

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 medium eggplant
• 1 medium zucchini
• 1 (26 ounce) jar spaghetti sauce
• 1 lb ground beef
• olive oil
• 12 ounces shredded mozzarella cheese
• parmesan cheese

Recipe

• 1 brown beef and drain.
• 2 add spaghetti sauce.
• 3 cover and simmer over low heat for 2 ½ to 3 hours, stirring occasionally.
• 4 about 90 minutes before you want to eat, slice zucchini about 1/4" thick.
• 5 peel eggplant; slice about 1/2" thick.
• 6 layer eggplant in a single layer on a paper towel.
• 7 sprinkle with salt of both sides of the eggplant to draw out the moisture.
• 8 let stand 10-15 minutes.
• 9 pat dry with a paper towel.
• 10 heat olive oil (1/2" deep) in large skillet over medium high heat.
• 11 lightly fry eggplant and zucchini, a few slices at a time.
• 12 remove to a paper towel to drain.
• 13 grease a 2 quart.
• 14 baking dish.
• 15 put a thin layer of meat sauce in dish.
• 16 add half of eggplant and zucchini, followed by half of remaining sauce.
• 17 top with half of the mozzarella and sprinkle with parmesan.
• 18 repeat layer.
• 19 bake 30 to 45 minutes at 350° or until cheese melts.
• 20 serve with extra parmesan.