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Name: Franks Eggplant Siciliano
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Grated Romano cheese; 1 qt Marinara sauce; 2 tb Extra Virgin Olive Oil; Black pepper to taste; 1 lg Eggplant, peeled & sliced; 1 lb Italian sausage, pan sauteed; 4 ts Basil leaves; 1 ts Garlic powder; 2 ts Oregano; 1 lb Mozzarella cheese

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INGREDIENTS

2 c Grated Romano cheese
1 qt Marinara sauce
2 tb Extra Virgin Olive Oil
Black pepper to taste
1 lg Eggplant, peeled & sliced
1 lb Italian sausage, pan sauteed
4 ts Basil leaves
1 ts Garlic powder
2 ts Oregano
1 lb Mozzarella cheese

Servings

INSTRUCTIONS

First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil. Then pour a cup of the marinara sauce into the pan and spread it out evenly. Next, place a layer of the sliced eggplant in the pan (making sure to work it into the sauce). Then spread on another half-cup or so of sauce to cover the eggplant. Now SPRINKLE on some Italian sausage ... then some mozzarella...then some Romano...then some garlic powder...then some basil...then some oregano. Just try to get the SPRINKLINGS as evenly distributed as possible. At this point, ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant. Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella. Now, preheat your oven to 350 degrees, season to taste with the black pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil. All thats left is to bake it in the upper third of your oven for about an hour (or until the eggplant is soft and tender), then cool for about 20 minutes before serving.

NOTES

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Franks Eggplant Siciliano

2 c Grated Romano cheese
1 qt Marinara sauce
2 tb Extra Virgin Olive Oil
 Black pepper to taste
1 lg Eggplant, peeled & sliced
1 lb Italian sausage, pan sauteed
4 ts Basil leaves
1 ts Garlic powder
2 ts Oregano
1 lb Mozzarella cheese

First, take a 10 x 14 glass baking pan and coat the sides and bottom  with the olive oil. Then pour a cup of the marinara sauce into the pan and  spread it out evenly.     Next, place a layer of the sliced eggplant in the pan (making sure to  work it into the sauce). Then spread on another half-cup or so of sauce to  cover the eggplant. Now SPRINKLE on some Italian sausage ... then some  mozzarella...then some Romano...then some garlic powder...then some  basil...then some oregano. Just try to get the SPRINKLINGS as evenly  distributed as possible.     At this point, ladle on another cup of the sauce, spread it around, and  cover it with another layer of eggplant. Now repeat the entire process over  and over again until all the ingredients are used, and top off the dish  with a heavy layer of mozzarella.     Now, preheat your oven to 350 degrees, season to taste with the black  pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil. All  thats left is to bake it in the upper third of your oven for about an hour  (or until the eggplant is soft and tender), then cool for about 20 minutes  before serving.

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Nutrition

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Serving Size: 1 Serving (403g)
Recipe Makes: 6 Servings

Calories: 673
Calories from Fat: 372 (55%)

Amt Per Serving		% DV

	Total Fat 41.4g	55 %
	Saturated Fat 22.3g	112 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 3.3g
Cholesterol 129.8mg		40 %
Sodium 2072.1mg		71 %
Potassium 679.1mg		18 %
Total Carbohydrate 28.9g		8 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 24.3g
Protein 45.3g		65 %
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.

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Calories per serving: 673

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