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1. Preheat the oven to 350 degrees.
2. Peel and slice thin eggplant (like pancakes).
3. In a medium sized bowl, beat the eggs together with a dash of milk.
4. Pour the bread crumbs into a shallow dish.
5. Dip the slices of eggplant into the beaten egg and then coat with the bread crumbs.
6. In a large frying pan, heat the vegetable oil.
7. Fry the eggplant in the oil until browned on both sides.
8. Place the browned eggplant onto a plate lined with paper towels.
9. Transfer the browned eggplant to the plate to drain.
10. Break up the ground beef and cook until browned.
11. Drain the excess fat.
12. Take the sausage and remove it from the casings.
13. Fry until browned.
14. Drain the fat to a side bowl.
15. Sauté the onions in the drippings until translucent but not browned.
16. Using some drippings from the sausage fry the mushrooms, drain.
17. In a large baking dish, place a layer of eggplant.
18. Spread the beef and sausage, mushrooms and onions.
19. Cover the layer with a light layer of spaghetti sauce.
20. Repeat with all layers until the eggplant has been used.
21. Sprinkle the grated Parmesan cheese completely over the top layer.
22. Mix all the ingredients that are left over and spread on top as the final layer.
23. Sprinkle the top with grated Parmesan cheese.
24. Bake until the cheese starts to brown, which takes approximately 45 minutes.
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