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Eggplant & Sausage Recipe

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This recipe for Eggplant & Sausage, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Gereski
Added: Tuesday, September 4, 2007


1 large eggplant
4-5 italian sausage links
1 quart of tomato sauce
1 cup flour
4 eggs
dash of garlic powder
dash of salt
dash of pepper
1/4 cup water
1/4 cup grated parmesan cheese
1 1/2 cup mozzerella cheese
olive oil or canola oil (enough for frying)

Peel the eggplant (this is optional). Slice the eggplant into 1/4-1/2 inch thick slices. Beat the eggs and water. In a separate bowl, mix the flour with the garlic powder and salt. Dip the eggplant slices into the flour and then into the egg mixture and fry in oil. Fry up all of the eggplant slices and place fried slices on a paper towel.

Remove the sausage from the casings. Lightly brown the sausage in a frying pan.

Spray a 9x11 baking dish with cooking spray and put a thin layer of sauce on the bottom. Alternate layers of eggplant, crumbled sausage, tomato sauce and thin layers of mozzerella until ingredients are all used up. The top layer should be thick layer of sauce. Bake at 375 for 30 minutes. Before serving, sprinkle top with parmesan cheese.

Personal Notes:
Personal Notes:
I got this recipe from a man at an airport. I tried it and it was very good!




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