2 small eggplants
olive oil or salad oil
3 eggs beaten with 1/3 cup
1 lb. Mozzarella cheese
1/2 c. Parmesan cheese
Cut eggplants in 1/4-inch slices. Coat each slice with
flour and shake off excess. Heat about 1/4-inch oil in frypan
over medium heat. Dip eggplant in egg mixture; drain and cook,
adding oil as needed, until browned and tender. Drain on paper
towels. Arrange half the eggplant in a shallow 4 quart casse-
role. Spoon half the Meat Sauce over it, then cover sauce with
about half the Mozzarella. Repeat layers. Top with Parmesan
cheese. At this point you may cover and refrigerate, if made
ahead. Bake in a 375 degrees oven for 40 minutes (50 minutes if
refrigerated). Makes 10 servings.
Meat Sauce For Eggplant Parmesan:
In a 6 quart kettle, crumble 1 1/2 pounds ground beef
and add 1 1/2 pounds thinly sliced Italian pork sausages
(casings removed), 1/2 green pepper (finely chopped), 2 medi-
um-sized onions (chopped) and 1/2 pound mushrooms.
Cook over medium heat, stirring frequently, until meat
is no longer pink. Add 1 large can (28 ounces) tomatoes
(pureed) and their liquid and 1 can (6 ounces) tomato paste.
Cook rapidly, until sauce is very thick, stirring often.
Remove from heat and let stand 5 to 10 minutes, then skim off
and discard fat.
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