Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6 serving(s)
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)

Submitted by Rhonda K

"This is modified from an other recipe I found here at Food.com I was told it was better than Olive Gardens!"

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4-6

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

Pre-heat oven to 225°F.
Brown Italian Sausage set aside on paper towel to absorb excess grease.
Slice the eggplant into 3/8 inch slices.
Dip eggplant slices in egg wash and then coat well with flour.
Fry eggplant slices in Olive Oil in a non stick frying pan and set aside to drain on paper towel.
In a separate non stick frying pan heat Canola Oil over medium to high heat.
Saute Garlic and Onions until the onions unitl the onions turn translucent.
Add the Tomato & Basil Sauce mix well.
Stir in the Pesto Sauce and Italian Sausage.
Bring to a boil, reduce heat ant simmer for 5 minutes.
Remove Sauce from heat.
Put a small layer of sauce in the bottom of a casserole dish.
Add a layer of Eggplant topped with a slice of Mozzarella Cheese.
Cover with sauce and top with a layer of Eggplant topped with Mozzarella Cheese.
Cook in Oven for 25 minutes.