Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Remove casings from sausage.
Cook sausage, ground beef, onion, celery and garlic in a large skillet until meat is browned and vegetables are tender.
Stir to crumble meat.
Drain well. Stir in tomatoes and tomato paste.
Cover; reduce heat and simmer 1 hour.
Dip eggplant slices in eggs; coat with cracker crumbs. Heat 2 tablespoons oil in heavy skillet.
Arrange a single layer of eggplant slices in skillet and brown on both sides.
Drain eggplant on paper towels; set aside.
Repeat with remaining eggplant.
Layer half eggplant in lightly greased 13 x 9 x 2-inch baking dish.
Spoon half of sauce mixture over eggplant slices; repeat layers.
Top with Parmesan cheese.
Bake at 350\u00b0 for 45 minutes.