Every easy but does take some prep time.
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|
|Calories from Fat: 182 (47%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 387
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