| 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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