Eggplant casserole #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian sausage |
| 2 | larges | Onions; chopped |
| 1 | Clove garlic; minced | |
| 1 | can | Italian tomatoes with basil |
| 1 | large | Eggplant; chopped |
| 1 | pack | (16-oz) Mozzarella or Swiss cheese; sliced |
| 1 | can | Beef broth |
| 1 | Envelope spaghetti sauce mix | |
| ¾ | cup | Plain bread crumbs |
| ¼ | cup | Parmesan cheese |
| Parsley | ||
Directions
Parboil eggplant. Brown meat; add onions and garlic. Saut‚. Stir in tomatoes, beef broth and spaghetti sauce mix. Mix eggplant, meat-sauce mixture, Parmesan cheese and bread crumbs together. Add parsley. Put in casserole with sliced cheese on top. Bake at 375 degrees for 40 minutes.
If you can't find Italian sausage, get 1 pound special ground beef and ¼ pound ground pork. Add anise seed, salt and pepper to taste.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .