Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 8

Ingredients:

1 lb. ground venison

2 eggplants (you might not use all of the eggplant depending on the size of them)

3 eggs

1 C. Italian breadcrumbs

3/4 C. parmesan plus more for garnish

1/4 C. Italian seasoning

Salt and pepper to taste

5 C. marinara sauce or spaghetti sauce, clink on this link for a homemade marinara sauce.

2 C. mozzarella

1/3 C. oil

What to do:

Preheat oven to 400 degrees:

In a wide shallow bowl, whisk together eggs. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, Italian seasoning, salt and pepper to taste.

Take skin off of eggplants (optional) and cut lengthwise about 1/2 inch thick.

Place oil in a large skillet on medium high heat. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Place in the heated skillet and fry until golden brown.

Brown the ground beef in a medium size fry pan on medium high heat and season to taste with salt and pepper. Add the marinara sauce and heat through.

Spread 2 cups sauce in a 9×13ίnch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 30 to 40 minutes. Let stand 5 minutes before serving

Christina’s Notes:

For a healthier version, dip eggplant slices in egg mixture, letting excess drop off, then dredge in breadcrumb mixture, coating well; place on oiled baking sheets. Bake at 350 degrees until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees to finish the rest of the dish.