Eggplant Parmesan

Published 8:55 am Monday, August 29, 2011

3 large eggplant

6 eggs

1/4 cup milk

4 ounces Parmesan cheese

1 pound Italian sausage

32 ounces tomato sauce

Pam cooking spray

1 pound shredded mozzarella cheese

Preheat the oven to 350 degrees. Peel and slice the eggplant,

put eggs and milk in a shallow bowl and scramble. Pour the bread

crumbs and Parmesan in another shallow bowl and mix. Prepare a

cookie sheet by spraying it with Pam. Dip a slice of eggplant into

the egg mixture, turn it over then let the excess drip off, dip the

same slice of eggplant in the breadcrumbs and again turn it to coat

both sides. Place coated slice of eggplant on the cookie sheet

spray a light mist of Pam on the eggplant. Bake in the oven for 10

minutes until lightly browned or soft when pierced with a fork,

turn over and cook 5 more minutes. Once cooled, the eggplant can be

frozen like this for up to six months.

Prepare the Italian sausage by removing the meat from the

casing and cooking in a fry pan until brown.

In a 10×15-inch casserole dish layer the sauce, sausage,

eggplant and mozzarella. Repeat layering, finish off with sauce and

sprinkle with mozzarella. Leave 3/8-inch space at the top of the

casserole dish so it doesn’t boil over in the oven. Heat for 30

minutes or until bubbly.

Let cool 15 minutes before serving.

Joe Gonzalez, New Iberia

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