Eggplant Parmesan

• 1 lb. hot Italian sausage
• 1/2 lb. ground beef
• 1 c. chopped onion
• 1 c. chopped celery
• 3 cloves garlic, minced
• 2 (14 1/2 oz.) cans whole tomatoes (undrained), chopped
• 1 (6 oz.) can tomato paste
• 1 medium eggplant (unpeeled), thinly sliced
• 2 eggs, beaten
• 1 c. cracker crumbs
• 1/2 c. plus 1 Tbsp. vegetable oil, divided
• 1/2 c. grated Parmesan cheese

1. Remove casings from sausage.
2. Cook sausage, ground beef, onion, celery and garlic in a large skillet until meat is browned and vegetables are tender.
3. Stir to crumble meat.
4. Drain well. Stir in tomatoes and tomato paste.
5. Cover; reduce heat and simmer 1 hour.
6. Dip eggplant slices in eggs; coat with cracker crumbs. Heat 2 tablespoons oil in heavy skillet.
7. Arrange a single layer of eggplant slices in skillet and brown on both sides.
8. Drain eggplant on paper towels; set aside.
9. Repeat with remaining eggplant.
10. Layer half eggplant in lightly greased 13 x 9 x 2-inch baking dish.
11. Spoon half of sauce mixture over eggplant slices; repeat layers.
12. Top with Parmesan cheese.
13. Bake at 350u0b0 for 45 minutes.

hot italian sausage, ground beef, onion, celery, garlic, tomatoes, tomato paste, eggplant, eggs, cracker crumbs, vegetable oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078945 (may not work)