1 large eggplant, peeled and sliced into 1/4 inch rounds
6 tablespoons olive oil
3 teaspoons salt
5 tablespoons balsamic vinegar
1/2 yellow onion, coarsely chopped
2 clove garlics, minced
1 28 ounce can crushed and peeled tomatoes
1/2 cup chicken stock
1/2 pound Italian sausage, cooked and crumbled
8 ounce Mozzerella cheese, or substitute - can use slices
2 cups grated Mozzerella cheese or substitute
2 tablespoons finely chopped fresh basil
Directions
Preheat oven to 375.
Toss the eggplant slice with 3 tablespoons oil, 1 teaspoon of salt, and 3 tablespoons vinegar. Set aside.
Coat a large saucepan with 1 tablespoon of remaining oil and heat over medium-high heat. Add the onion and cook for about 5 minutes. Add the garlic and continue to cook for another 5 minutes. Add the remaining 2 tablespoons vinegar, the tomatoes, and the stock. Simmer for 10 to 15 minutes, until thickened and half of the liquid has evaporated. Set aside.
Cook the eggplant: Either in a saute pan until soft in lots of oil or- brush with oil and put on a cookie sheet and cook in the oven until done. This is a lot easier and less messy.
Brush a 3 quart rectangular baking dish with 1 tablespoon olive oil. Layer with the eggplant, tomato sauce, cheeses, sausage, and basil. Reserve enough shredded mozzarella to cover the top layer. Bake for about 20 minutes, or until heated through and top layer cheese has browned. Serve warm.
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