© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe by: "Harley Man"
1 large eggplant, about 1 ½ pound
2 eggs, lightly beaten
1 cup unseasoned bread crumbs
½ stick butter or margarine, ¼ cup
¼ cup olive or vegetable oil
1 medium size onion, finely chopped, ½ cup
1 clove garlic, finely chopped
½ pound sweet Italian sausage, removed from casings and broken up
2 cup homemade tomato sauce
½ pound Mozzarella cheese, shredded
¼ teaspoon pepper
3 tablespoon grated Parmesan cheese
Peel eggplant and cut lengthwise into ¼-inch thick slices. Place in single layer on paper toweling. Sprinkle with salt. Let stand 30 minutes. Brush salt from eggplant slices with damp towel. Dip each slice in beaten egg then coat with bread crumbs. Heat 3 tablespoons of the butter with 3 tablespoons oil in large skillet over medium high heat. Sauté slices, a few at a time, until golden brown on both sides. Add more butter and oil as needed. Drain sauteed eggplant on paper toweling. Pour off grease from skillet and wipe out with paper towel. Add one tablespoon butter to skillet, sauté onion in butter, over medium heat for one minute. Stir in sausage and garlic, breaking up lumps with wooden spoon until lightly browned. Preheat oven to 350°F. Spoon one tablespoon tomato sauce over each eggplant slice. Sprinkle with Mozzarella cheese and sausage mixture. Roll each slice from short end, place in lightly buttered dish 13 x 9 x 2-inches. Spoon remaining sauce over top. Sprinkle with pepper and Parmesan cheese. Bake in 350°F oven for 30 minutes.