Eggplant Parmigiana - 1

Recipe Ingredients

1 lb	454g / 16oz	Italian sausages - sweet
2 lbs	908g / 32oz	Onions - chopped (2c) (large)
1 cup	93g / 3.3oz	Garlic - minced
1 cup	62g / 2.2oz	Italian tomatoes
1 cup	237ml	Beef broth - cond.
1		Spaghetti sauce mix
1		Eggplant - (1 1/2 #) (large)
3/4 cup	109g / 3.8oz	Bread crumbs +
1/4 cup	59ml	Parmesian - grated plus
1/4 cup	36g / 1.3oz	Parsley - chopped
2		Egg - beaten with
2 tablespoons	30ml	Water
16 oz	454g	Mozzarella - sliced cheese

Recipe Instructions

Guy: I have been reading the posts and finally have to jump in. I love my au gratin indiv. casseroles-so good for freezing. Here's one of my favorites. Peel casings from sausage and brown in kettle, breaking up the sausage. Pour off all but 3 TB drippings. Sauteeonion and garlic until soft. Add tomatoes, broth, spaghetti mix. Simmer over low heat. CAN USE YOUR OWN SAUCE AND ADD SAUSAGES.

Prepare eggplant by peeling skin and slice in 1/4 thick slices.(I like mine thicker). Also a good idea to salt, set in colander for 30-60 mins and drain. Dip in egg mix, then into crumbs with parsley added. Fry in hot olive oil until golden on both sides.(Here I prefer to bake at 400 for 25 mins, turning once.) Place in casserole, 1 slice eggplant. Some meat sauce, slice of mozzarella. Repeat again.

Cover and freeze, or bake now at 425 for 40 minutes. We love this dish-hope you will too. You can use a small eggplant, and leftover sauce can be used with pasta, or pizza or frozen too. Has lots of possibilities Joyce in ID

Source:
Vincent Bommarito, Jr., of Tony's, St. Louis, MO

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