| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sicilian |
Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
qt |
Marinara sauce |
| 1 |
lg |
Eggplant, peeled & sliced |
| 1 |
lb |
Italian sausage, pan sauteed |
| 1 |
lb |
Mozzarella cheese |
| 2 |
c |
Grated Romano cheese |
| 1 |
ts |
Garlic powder |
| 4 |
ts |
Basil leaves |
| 2 |
ts |
Oregano |
|
|
Black pepper to taste |
INSTRUCTIONS
First, take a 10 x 14 glass baking pan and coat the sides and bottom
with the olive oil. Then pour a cup of the marinara sauce into the pan and
spread it out evenly.
Next, place a layer of the sliced eggplant in the pan (making sure to
work it into the sauce). Then spread on another half-cup or so of sauce to
cover the eggplant. Now SPRINKLE on some Italian sausage ... then some
mozzarella...then some Romano...then some garlic powder...then some
basil...then some oregano. Just try to get the SPRINKLINGS as evenly
distributed as possible.
At this point, ladle on another cup of the sauce, spread it around, and
cover it with another layer of eggplant. Now repeat the entire process over
and over again until all the ingredients are used, and top off the dish
with a heavy layer of mozzarella.
Now, preheat your oven to 350 degrees, season to taste with the black
pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil. All
that's left is to bake it in the upper third of your oven for about an hour
(or until the eggplant is soft and tender), then cool for about 20 minutes
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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