Serves: 6
Total Calories: 663

1 eggplant, peeled
2 eggs, beaten
1/2 cup milk
2 cups seasoned dry Italian bread crumbs
1/2 cup olive oil
4 to 6 cloves garlic, minced
1 pound bulk sweet Italian sausage
1 onion, chopped
1 (26-ounce) can spaghetti sauce
1 can stewed tomatoes
1/2 pound fresh mushrooms, sliced
2 to 3 tablespoons chopped fresh basil
1 pound grated Parmesan cheese, could also use mozzarella, Romano, or a combination

Slice the peeled eggplant. Mix the beaten eggs and milk in a bowl. Dip the eggplant in the egg wash and then coat the slices with breadcrumbs. Fry slices in olive oil until brown. Drain and set aside. In a separate pan or Dutch oven, brown garlic in a small amount of olive oil. Crumble Italian sausage into garlic and brown. Add onion. When onions are translucent, add spaghetti sauce, mushrooms, and basil. Bring to a boil and simmer for 15-20 minutes. In a 12-inch or 12-inch deep Dutch oven, make layers using about 1/3 of the sauce, then 1/3 of the eggplant slices, then 1/3 of the grated cheese. Continue the layers two more times. Cover and bake for about an hour using 6-8 briquets under the oven and 18-20 briquets on the lid.

Nutritional Facts:

Serves: 6
Total Calories: 663
Calories from Fat: 429

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
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Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls