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Eggplant and Sausage Parmesan
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3 - 4 purple eggplant
6 eggs, beaten
1 large can italian bread crumbs
1 1/2 cups flour
1 lb. sweet italian sausage cooked, crumbled
5 Tbls. unsalted butter
1/2 cup flour
4 cups whole milk
pinch nutmeg, salt, and pepper
3 cups favorite spaghetti sauce
1 large package shredded mozzarella
1 cup grated parmesan
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Clean and slice your eggplant into about 1/2 inch slices lengthwise. Sprinkle with salt and set aside
Meanwhile melt the unsalted butter in a medium saucepan over med. heat. Add flour and cook for about 3 minutes until lightly browned and very thick. Slowly whisk in whole milk (make sure there are no lumps)and bring back to temperature. Season with nutmeg, salt and pepper to taste. Set aside.
In a skillet cook your sautee your sausage until cooked through, drain, and crumble.
Rinse your eggplant slices under cold water then pat dry. Then coat with flour, dip in egg, and coat evenly with bread crumbs. Deep fry eggplant slices until golden brown and set aside.
Mix your white sauce and spaghetti sauce in a large bowl and season to taste.
Grease a 9x13 pan with olive oil. Put a small amount of sauce mixture into bottom of pan. Layer fried eggplant slices (like lasagna noodles) with sausage, sauce mixture, and mozzarellla unitl gone. You can add ricotta cheese if desired.
Bake at 350 degrees F. for about 40 minutes or until hot all the way through. Top with parmesan cheese and bake for another 10 minutes. Let stand for about 10 minutes then serve!
Enjoy!
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Preparation Time: 45 minutes |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Matthew Z. Lawrence
New York
United States |
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| This recipe has been viewed 5005 times. |
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