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Eggplant Parmigiana: Submitted by: Betty McLaurin | Date Added: 7 Apr 2013
Listed in: Main Dishes

■ 2 T. oil
■ 1/2 C. chopped onion
■ 1 clove garlic, crushed
■ 1/2 lb. Italian turkey sausage
■ 1-2 lb. 3 oz. can tomatoes, drained
■ 1 can tomato paste 2 eggs, slightly beaten
■ 1/4 tsp. rosemary
■ 2 tsp. oregano
■ 1/3 C. salad oil
■ 1 tsp. basil leaves
■ 1 1/2 tsp. Salt
■ 1/2 tsp. Pepper
■ 1 T. brown sugar
■ 1 lb. Eggplant
■ 1/2 C. Italian flavored bread crumbs
■ 1 1/4 C. Parmesan cheese
■ 8 oz. mozzarella cheese

Cooking Instructions

Saute onions, garlic and meat in oil. Add tomatoes, paste, oregano, basil, salt, pepper and sugar. Bring to boil, simmer for 45 minutes. Cut eggplant into slices. In pie plate, combine eggs and 1 tablespoon water. On waxed paper, combine bread crumbs and 1/z cup Parmesan cheese. Dip eggplant in egg and then bread crumbs. Fry in hot oil. Put drained, cooked eggplant into 9"x13"x2" dish, sprinkle with half Parmesan cheese. Top with mozzarella cheese slices, cover with half of tomato - meat sauce. Put on another layer same way. Sprinkle with Parmesan cheese again. Bake at 350 for 25 minutes.

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