Eggplant Parmesan

I love eggplant. It's sometimes bitter, but it is completely versatile. Deep fried, oven-baked, or grilled, it's the perfect summertime side dish. But, as a main dish, it's even better!

Eggplant Parmesan

Ingredients:

3 medium eggplant, white if available

2 tsp. olive oil

1 large jar of spaghetti sauce

1/4 cup Parmesan cheese

2 cups ricotta cheese

1 pound crumbled and fried breakfast sausage (or hamburger) (try sage sausage!!)

2 cups mozzarella cheese, reserve 1/3 cup

Garlic powder

Salt

Preparation:

Preheat oven to 350F. 

Slice eggplant (do not peel), then drizzle with olive oil and sprinkle with garlic powder and salt. Broil or grill until warm, turn over and broil or grill for 3-4 more minutes. 

In a large cake pan (9"x13"), spoon 1/2 cup of sauce. Layerceggplant, mozzarella, ricotta, sauce, eggplant, and meat. Top with Parmesan and remaining 1/3 cup mozzarella. Bake one hour until hot and bubbly hot.