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1
Amounts of all ingredients would depend on how many pieces of eggplant you are preparing.
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2
Beat together the eggs, cheese, parsley, pepper, and garlic powder.
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3
Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat.
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4
It's been known to be less tart, then.
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5
I don't do this any longer, because I found little or no difference in tartness.
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6
Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated.
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7
Fry each piece in olive oil until very brown on both sides.
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8
This is important.
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9
If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right.
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10
Both hands have to be working to get a good system going for this, and I use a medium to high flame.
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11
At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan.
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12
This makes a big difference.
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13
As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan.
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14
When you have enough for one layer, coat the layer generously with tomato sauce.
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15
(Reserve meats to eat seperately.)
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16
On top of that, sprinkle grated mozzarella generously.
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17
Keep repeating layers.
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18
Make sure the sides of your pan get some sauce, too.
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19
Now, I freeze this before baking.
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20
When I defrost it, I bake it as usual, and it's great.
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21
But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly.
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22
Prepare the meats: In a large skillet, brown all the meats in the olive oil.
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23
There is no need to cook the meats all the way through.
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24
Remember to pierce the sausage before cooking to allow fats and water to be released.
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25
Set meats aside.
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26
Prepare meatballs: Combine all ingredients except the olive oil in a large bowl.
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27
Form the meatballs with your hands (there should be about 12).
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28
Fry in the olive oil over medium heat until browned, but not cooked all the way through.
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29
Set aside.
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30
Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats.
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31
Add tomato paste and cook for a few minutes.
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32
In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer.
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33
When the mixture begins to bubble, add all the meats and the meatballs.
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34
Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking.
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35
If the gravy seems too thick, add a little water at a time.
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36
Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
