Venison-Eggplant Casserole Recipe

Brown ground venison with onion and garlic in olive oil in a large skillet.

Add marinara sauce, water, wine, basil, and oregano.

Cover and simmer for 2 minutes.

Saute half a pound of eggplant slices in olive oil until limp and golden.

Add the remaining oil and saute the remaining half-pound of eggplant until browned.

Place the browned eggplant in a shallow baking dish.

Spoon the meat sauce over the eggplant.

Sprinkle evenly with parmesan cheese.

Top with sliced mozzarella cheese.

Bake at 350 degrees for 20 to 30 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens