EGGPLANT PARMESAN

1 large eggplant
1 to 2 eggs, beaten
1 to 2 cups flour
oil (for frying)
1 lb. Italian sausage
1 lb. extra lean ground beef
1 (16 oz.) jar spaghetti sauce
8 oz. Mozzarella, shredded
1/4 cup Parmesan cheese

Preheat oven to 350 degrees F.

Slice eggplant into 1/2 inch slices, without peeling skin. Dip eggplant in egg, then flour, and fry in oil. Turn after browned and tender, draining on paper towels.

After all eggplant slices are fried, layer between paper towels again to remove excess oil. Set aside.

Cook sausage, reserve drippings, and slice. Brown ground beef, in sausage drippings and drain on paper towels.

Cover bottom of baking pan with sauce, and place one layer of eggplant slices over sauce. Top with sauce, sliced sausage, ground beef, Parmesan, and Mozzarella, repeating layers until eggplant is used. Reserve enough Mozzarella to cover top.

Cover with foil and bake in preheated 350 degree oven for 1/2 hour or until cheese is melted.

Adapted from unknown source