Rita's Eggplant Casserole

Main Entrée

(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.

Martha Daniels shows you how to prepare this recipe.

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