| 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 Converted by MM_Buster v2.0n.
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