Saturday, July 11, 2009

Eggplant Parmesan - Lasagne Style

Eggplant Parmesan - Lasagne Style

1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil

Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.

Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.

Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.

Makes 8 servings Sinful

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