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EGGPLANT PARMESAN 1 lb. hot Italian sausage 1/2 lb. ground beef 1 c. chopped onion 1 c. chopped celery 3 cloves garlic, minced 2 (14 1/2 oz.) cans whole tomatoes, undrained and chopped or jar spaghetti sauce 1 (6 oz.) can tomato paste 1 medium eggplant, unpeeled and thinly sliced 2 eggs, beaten 1 c. Italian breadcrumbs 1/4 c. plus 1 Tbsp. olive oil, divided 1/2 c. grated Parmesan cheese Remove casing from sausage. Cook sausage, ground beef, onion, celery and garlic in a large skillet until meat is browned and vegetables are tender. Stir to crumble meat. Drain well. Stir in tomatoes and tomato paste. Cover, reduce heat and simmer 1 hour. Dip eggplant slices in egg; coat with breadcrumbs. Heat 2 tablespoons oil in heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining slices, adding more oil as needed. Layer half the eggplant in a lightly greased 13 x 9 x 2-inch baking dish. Spoon 1/2 of sauce mixture over eggplant slices. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 45 minutes. Yield: 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |