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EGGPLANT PARMESAN 2 small eggplants plain flour olive oil or salad oil 3 eggs beaten with 1/3 cup water 1 lb. Mozzarella cheese 1/2 c. Parmesan cheese Meat Sauce Cut eggplants in 1/4-inch slices. Coat each slice with flour and shake off excess. Heat about 1/4-inch oil in frypan over medium heat. Dip eggplant in egg mixture; drain and cook, adding oil as needed, until browned and tender. Drain on paper towels. Arrange half the eggplant in a shallow 4 quart casse- role. Spoon half the Meat Sauce over it, then cover sauce with about half the Mozzarella. Repeat layers. Top with Parmesan cheese. At this point you may cover and refrigerate, if made ahead. Bake in a 375 degrees oven for 40 minutes (50 minutes if refrigerated). Makes 10 servings. Meat Sauce For Eggplant Parmesan: In a 6 quart kettle, crumble 1 1/2 pounds ground beef and add 1 1/2 pounds thinly sliced Italian pork sausages (casings removed), 1/2 green pepper (finely chopped), 2 medi- um-sized onions (chopped) and 1/2 pound mushrooms. Cook over medium heat, stirring frequently, until meat is no longer pink. Add 1 large can (28 ounces) tomatoes (pureed) and their liquid and 1 can (6 ounces) tomato paste. Cook rapidly, until sauce is very thick, stirring often. Remove from heat and let stand 5 to 10 minutes, then skim off and discard fat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |