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Eggplant Parmigiana

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Italian Italian2 6 servings

INGREDIENTS

1 lb Italian sausages; sweet
2 lg Onions; chopped (2c)
1 c Garlic; minced
1 c Italian tomatoes
1 c Beef broth; cond.
1 pk Spaghetti sauce mix
1 lg Eggplant; (1 1/2 #)
3/4 c Bread crumbs +
1/4 c Parmesian; grated plus
1/4 c Parsley; chopped
2 Egg; beaten with
2 tb Water
16 oz Mozzarella; sliced cheese

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. Sauté.onion 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
Per serving: 106 Calories (kcal); 2g Total Fat; (14% calories from fat); 7g
Protein; 18g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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