Summertime gardens mean generous people bringing in bounty to share at work. Recently someone brought some eggplants in and, being open to new things, I took one. I did some snooping online and found this recipe from the Missouri Department of Conservation and gave it a whirl. It could be retitled Venison Eggplant Lasagna because of the layers. Either way, enjoy!
Venison Eggplant Casserole1 ½ lbs ground venison (we used 2 lbs)
1 C Marinara Sauce
1 C chopped onions
1 C water
1 clove garlic, minced
¾ C dry red wine (we used Merlot)
3 T olive oil
1 1/2 tsp dried basil leaf
½ tsp dried oregano leaf
1 medium eggplant, peeled and sliced into about ½" slices (1 lb) (I found it easier to slice first and then peel the individual slices.)
½ C olive oil
½ C grated Parmesan cheese
1 package of Provolone Cheese slices (about 12 slices)
Brown venison with onion and garlic in 3 Tbsp of olive oil. Add marinara sauce, water, wine, basil and oregano. Cover and simmer 2 minutes.
Saute the eggplant slices in ¼ olive oil until golden. You will need to do this in two batches, more than likely. Put them to the side on a paper plate and paper towels as you cook them. Once all the eggplant is browned, cover the bottom of a shallow baking dish with them. Spoon half of the meat sauce over the eggplant and sprinkle with the Parmesan cheese. Spoon the rest of the meat sauce over that and top with the provolone sliced. Bake at 350 for 20-30 minutes. Serve with some nice crusty bread!
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