Eggplant And Noodle Casserole

• 2 to 3 small eggplants
• 8 oz. wide egg noodles
• 1 large onion, sauteed
• 1 c. Ricotta cheese or sour cream
• 1 1/2 lb. Italian sausage, casing removed and cooked
• 1 qt. spaghetti sauce
• 12 oz. shredded Mozzarella cheese
• olive oil
• Cavender's Greek seasoning
• Parmesan cheese

1. Peel and slice eggplant 1/4-inch thick.
2. Sprinkle with salt and drain for 30 minutes.
3. Dry and brush with olive oil.
4. Broil in oven about 4 to 5 minutes per side until light brown.
5. Cook noodles; drain and add Ricotta or sour cream.
6. Pour into 9 x 13 x 2-inch baking pan.
7. Top with broiled eggplant and sauteed onion. Sprinkle with Cavender's.
8. Add cooked sausage and spaghetti sauce. Sprinkle with Parmesan cheese.
9. Cover with foil and bake at 375u0b0 for 30 to 35 minutes.
10. Uncover and place Mozzarella on top.
11. Cook 5 to 8 minutes more until melted.

eggplants, egg noodles, onion, ricotta cheese, italian sausage, spaghetti sauce, mozzarella cheese, olive oil, seasoning, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508390 (may not work)