 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is modified from an other recipe I found here I was told it was better than Olive Gardens! Ingredients:
1 medium eggplant |
2 eggs |
1 cup flour |
2 tablespoons olive oil |
3 tablespoons canola oil |
1 medium yellow onion, chopped |
2 teaspoons minced garlic |
1 (24 ounce) jar bertolli tomato and basil pasta sauce |
2 teaspoons pesto sauce |
2 ounces fresh mozzarella cheese (sliced) |
1/4 lb mild italian sausage (crumbled) |
Directions:
1. Pre-heat oven to 225°F.
2. Brown Italian Sausage set aside on paper towel to absorb excess grease.
3. Slice the eggplant into 3/8 inch slices.
4. Dip eggplant slices in egg wash and then coat well with flour.
5. Fry eggplant slices in Olive Oil in a non stick frying pan and set aside to drain on paper towel.
6. In a separate non stick frying pan heat Canola Oil over medium to high heat.
7. Saute Garlic and Onions until the onions unitl the onions turn translucent.
8. Add the Tomato & Basil Sauce mix well.
9. Stir in the Pesto Sauce and Italian Sausage.
10. Bring to a boil, reduce heat ant simmer for 5 minutes.
11. Remove Sauce from heat.
12. Put a small layer of sauce in the bottom of a casserole dish.
13. Add a layer of Eggplant topped with a slice of Mozzarella Cheese.
14. Cover with sauce and top with a layer of Eggplant topped with Mozzarella Cheese.
15. Cook in Oven for 25 minutes.
|
|