This casserole is substantial enough to serve as an entree – –
1poundDiRusso’s® Italian Sausage Links
salt and pepper
1cupRomano cheese, grated
2 cupsmozzarella cheese, shredded
Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
1/4 cup olive or canola oil
1 small onion, chopped
1 clove garlic, minced
1 can (28 ounce) tomato sauce
1 can (28 ounce) crushed tomatoes
4 cups water
1/4 teaspoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon dried basil
pinch red pepper flakes
In a saucepan, saute the onion and garlic in oil.
Add tomato sauce, crushed tomatoes, water and spices.
Stir well. Bring to boil and simmer for 45 minutes, partially covered.