Frank's Eggplant Siciliano
Frank's Eggplant Siciliano recipe
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | quart |
marinara sauce
|
*
|
| 1 | large |
eggplant
peeled and sliced |
*
|
| 1 | pound |
italian sausage
browned and crumbled |
|
| 1 | pound |
mozzarella cheese
|
|
| 2 | cups |
romano cheese
grated |
*
|
| 1 | teaspoon |
garlic powder
|
|
| 4 | teaspoons |
basil
|
*
|
| 2 | teaspoons |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 0.9 | l |
marinara sauce
|
*
|
| 1 | large |
eggplant
peeled and sliced |
*
|
| 453.6 | g |
italian sausage
browned and crumbled |
|
| 453.6 | g |
mozzarella cheese
|
|
| 473 | ml |
romano cheese
grated |
*
|
| 5 | ml |
garlic powder
|
|
| 2E+1 | ml |
basil
|
*
|
| 1E+1 | ml |
oregano
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil.
Pour a cup of the marinara sauce into the pan and spread it out evenly.
Place a layer of the sliced eggplant in the pan, making sure to work it into the sauce.
Spread on another half-cup or so of sauce to cover the eggplant.
Now sprinkle on some of the Italian sausage meat, mozzarella, romano, garlic powder, oregano, and basil.
Ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant.
Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella.
Preheat your oven to 350℉ (180℃) F, season to taste with the black pepper, and cover the dish tightly with heavy-duty aluminum foil.
Bake it in the upper third of your oven for about an hour, until the eggplant is soft and tender, then cool for about 20 minutes before serving.
