Remove sausage from casing and saute til cooked in a little olive oil. Add Tomato 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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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 387 | ||
Calories from Fat: 182 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 114.1mg | 35 % | |
Sodium 1065.6mg | 37 % | |
Potassium 607.8mg | 16 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 23.6g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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