Baking Hen Sauce And Eggplant

• 1 cut up baking hen
• 1 large can tomatoes
• 4 cloves diced garlic
• 4 Tbsp. parsley (fresh)
• 1 Tbsp. oregano
• 1 c. fresh mushrooms
• 2 Tbsp. sugar
• 1 c. flour
• 1 or 2 eggs, beaten
• oil or Crisco
• 1 lb. partially cooked rigatoni macaroni
• 1 large can tomato puree
• 1 large onion
• 1/4 c. olive oil
• 2 or 3 bay leaves
• 1 large green bell pepper (whole, no cuts in flesh)
• 2 Tbsp. red flake pepper
• 1 large eggplant, peeled and sliced in thin rounds
• 1/2 c. bread crumbs
• 1/4 c. milk
• salt
• 1 c. grated Romano or Parmesan cheese

1. In saucepan, brown baking hens 2 minutes in olive oil with onion and garlic.
2. Add pureed tomatoes and all seasoning except sugar.
3. Place large pepper (whole) in sauce and let cook for 1 hour or more.
4. Do not let pepper break.
5. Add mushrooms and sugar; cook for another 20 minutes.
6. Remove pepper from sauce.
7. Soak eggplant in cold water several times; drain and squeeze dry.
8. Heat oil and put eggplant in mixture of egg, milk, salt, pepper, cheese and then in flour and bread crumbs mixture.
9. Fry lightly on both sides and place on platter.
10. In baking dish, add layers of rigatoni macaroni, sauce, eggplant and cheese.
11. Bake in 325u0b0 oven for 3/4 hour.
12. Only use half of the cheese in egg mixture and half when making layers.
13. You may top this with Mozzarella cheese before baking.
14. Baking hen is served as a side dish or deboned and placed in baking dish with layers of eggplant and macaroni.

baking hen, tomatoes, garlic, parsley, oregano, fresh mushrooms, sugar, flour, eggs, oil, macaroni, tomato puree, onion, olive oil, bay leaves, green bell pepper, red flake pepper, eggplant, bread crumbs, milk, salt, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519554 (may not work)