Main Dishes (& B'fasts)
2 cups Olive oil
1 tsp Minced garlic
1 cup Onions, chopped
5 cups Tomatoes, drained and chopped Italian, fresh or canned
1/2 tsp Basil
Salt and freshly ground black pepper to taste
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1 lb Italian sausage
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6 Tbs Flour
3 Eggs, beaten
1 Eggplant, peeled and cut into 1/4-inch slices
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1 cup Grated Parmesan cheese
1 cup Grated mozzarella cheese
Butter
From "New York Times Cookbook", Craig Claiborne, 1961, pg. 379.
Chop the onion.
Heat 1/4 cup of the olive oil in a heavy skillet. Add the garlic and onions and saute until the onion is transparent.
Add the tomatoes, basil, salt and pepper and cook, stirring occasionally, 30 minutes.
Fry sausage in large skillet, flattening it into a single piece, if possible, about 1/4-inch thick.
Peel and slice the eggplant.
Pre-heat oven to 350° F.
Combine flour, egg and 1/4 teaspoon salt. Add water to thin as necessary. Dip the eggplant slices in the batter and fry in the remaining oil until lightly browned on both sides.
Place alternate layers of eggplant, sauce and cheeses in a large casserole. Before adding the top layer of cheese, layer in the sausage; then complete with the cheese. Dot the top with butter and bake thirty minutes. Finish under broiler if necessary to give the cheese an aromatic, lightly brown finish.