This heartily casserole makes eight to ten generous servings. You can layer the eggplant, meatsauce and cheese well ahead of time, then bake it just before serving.
What you need:
Eggplants olive or salad oil
3 eggs beaten with 1/3 cups water
1 lb. Mozarella cheese
1 lb. Mozarella cheese
All purpose flour (Quickmelt cheese will do)
½ grated parmesan cheese
What to do:
- Cut eggplant into slices into ¼ inch thick. Coat each slice with flour and shake off excess.
- Heat about ¼ inch oil in wide frying pan over medium-high heat. Dip eggplant slices in egg mixture, drain briefly and cook without crowding, adding oil as needed, until well browned and tender when pierced.
- Drain on paper towels. Arrange about half the eggplant in a shallow 3 to 4 quarts casserole.
- Spoon half the meatsauce over it, then cover sauce with mozarella. Repeat with layers of eggplants, meatsauce and mozarella. Top with parmesan cheese (at this point you may cover and refrigerate, if made ahead).
- Bake, uncovered in a 375 degrees fahrenheit oven for 40 minutes (50 minutes if refrigerated ) or until bubbly. Makes 8 to 10 servings.
Meatsauce:
- In 5 or 6 quarts kettle, krumble 1 ½ lbs. (680 gms.) lean ground beef and add 1 ¼ to 1 ½ lbs thinly sliced mild Italian pork sausages (using removed),1 seeded green bell pepper (finely chopped ), 2 medium sized onions (chopped) and ½ lb mushrooms (chopped).
- Cook over medium heat , stirring frequently, until meat is no longer pink.
- Add, large can (6 oz.) tomato paste.
- Cook rapidly, uncovered, until sauce is very thick (about 45 minutes) stirring often. Remove from heat and let stand understurbed for 5 to 10 minutes, then skin and discard fat.
- Use sauce hot or cold, you may cover and refrigerate sauce for up to 4 days; freeze for longer storage.
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| Credit: http://images.marthastewart.com/images/content/pub//1203_edf_eggplantparm_l.jpg |
Try this and you will realize that cooking really contributes a lot to your family.
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