Layered Eggplant Parmesan Casserole w/ Meat Sauce | Just A Pinch Recipes

Ingredients

• 1 tablespoon(s) oil
• 1 pound(s) lean ground beef
• 1 medium onion, chopped
• 2 clove(s) garlic, pressed
• 1 can(s) 15 oz. whole tomatoes, drained
• 1 can(s) 8 oz. can tomato sauce
• 1 can(s) 6 oz. tomato paste
• 3/4 cup(s) water
• 1 tablespoon(s) spaghetti seasoning
• 1 1/2 teaspoon(s) dried oregano
• salt
• pepper
• 2 eggs
• 2 tablespoon(s) water
• 1 large or two medium eggplants, peeled and thinly sliced
• enough flour for coating eggplant slices
• vegetable oil for frying eggplant
• 1 1/2 - 2 cup(s) Parmesan cheese
• 12-16 ounce(s) mozzarella cheese, shredded