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EGGPLANT PARMESEAN Recipe

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This recipe for EGGPLANT PARMESEAN is from The Abbott-Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Hamburger
1/3 C. Fine Bread Crumbs
2 Eggs
3 T. Parmesan Cheese
1 Large Onion minced and divided in half.
1 tsp. minced Garlic
1/2 tsp Italian Seasoning
2-3 Hot Italian Sausages, cut open and broken apart like Hamburger
1 tsp. Oregano
1 Eggplant
2 C Pepper Jack Cheese
1 C. Fresh Sliced Mushrooms
2 Cans Stewed Tomatoes
1 Can Tomato Paste
1 C. Parmesan Cheese
1 Egg
1 C. Water
1 1/2 to 2 C Flour
1/12 C Flour for coating.
Salt and Pepper
Directions:
Directions:
Preheat oven to 375º
Mix together Hamburger, 1/3 c. Bread Crumbs, 2 Eggs, 3 T. Parmesan Cheese, 1/2 of Onions, Garlic.
Mix together well and make Meat Balls. Place in refrigerator for 1 hour.
Meanwhile slice Eggplant.
Mix together Flour, 1 Egg, and Water to make a thin paste for coating the Eggplant.
Mix together 1-1/2 C Flour, Salt and Pepper.
Dip Eggplant into paste then into Flour being sure to coat well.
Set aside
Saute remaining Onions in olive oil until translucent. Add Garlic, Mushrooms and cook through.
Add Sausage and Meatballs and cook on medium heat until done.
In a larger pot put Tomatoes, Tomato paste, 2-3 C. water.
Add Meatball mixture, Oregano, Italian seasoning.
Cook 21/2 to 3 hours siring occasionally until sauce is done.
Meanwhile fry Eggplant in small amount of oil until lightly browned. Let drain on paper towel.
Spray a 9x13" pan with cooking oil.
Layer Eggplant, Sauce, Parmesan Cheese and Jack Cheese, repeating until Cheese layer is on top.
Cover and cook approx. 45 minutes
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
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