Dave's Eggplant Parmesan


Serves: 6
Total Calories: 663

Ingredients

1 eggplant, peeled
2 eggs, beaten
1/2 cup milk
2 cups seasoned dry Italian bread crumbs
1/2 cup olive oil
4 to 6 cloves garlic, minced
1 pound bulk sweet Italian sausage
1 onion, chopped
1 (26-ounce) can spaghetti sauce
1 can stewed tomatoes
1/2 pound fresh mushrooms, sliced
2 to 3 tablespoons chopped fresh basil
1 pound grated Parmesan cheese, could also use mozzarella, Romano, or a combination

Directions:

Slice the peeled eggplant. Mix the beaten eggs and milk in a bowl. Dip the eggplant in the egg wash and then coat the slices with breadcrumbs. Fry slices in olive oil until brown. Drain and set aside. In a separate pan or Dutch oven, brown garlic in a small amount of olive oil. Crumble Italian sausage into garlic and brown. Add onion. When onions are translucent, add spaghetti sauce, mushrooms, and basil. Bring to a boil and simmer for 15-20 minutes. In a 12-inch or 12-inch deep Dutch oven, make layers using about 1/3 of the sauce, then 1/3 of the eggplant slices, then 1/3 of the grated cheese. Continue the layers two more times. Cover and bake for about an hour using 6-8 briquets under the oven and 18-20 briquets on the lid.

Nutritional Facts:

Serves: 6
Total Calories: 663
Calories from Fat: 429

This Dave's Eggplant Parmesan recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.




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