Every easy but does take some prep time."Made this dish for a nice Sunday meal. A little labor intensive for me but well worth the effort. It was delicious. My man loved it even though I forgot to cook the pasta. We ate it without it and it was great. Leftovers with the pasta. Would definitely make this again." - vanessaflournoy
Yield: 8 Ready in 1 hours, 30 minutes
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Eggplant Parmesan Preparation
Remove sausage from casing and saute til cooked in a little olive oil. Add Tomatoe Sauce and allow to simmer for 1 hour.
Slice eggplant 1/4 inch thick. Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Lightly fry breaded slices in olive oil until they are slightly soft. In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Place a single layer of fried eggplant slices, followed by a layer of sauce, mozzarella slices, and Parmesan. Do this for 2 layers. Bake in 350 F oven for 35- 40 minutes, until the cheese is well melted and slightly brown.
I triple this receipe when eggplants are in season and make 3 dishes. I partially freeze them, pull them out of the freezer and cut in to meal sizes for 2, then wrap, date and freeze for future.
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