Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Italian sausages -- sweet
   2      large         onions -- chopped (2c)
   1      cup           garlic -- minced
   1      cup           Italian tomatoes
   1      cup           beef broth -- cond.
   1      package       spaghetti sauce mix
   1      large         eggplant -- (1 1/2 #)
     3/4  cup           bread crumbs +
     1/4  cup           parmesian -- grated plus
     1/4  cup           parsley -- chopped
   2                    egg -- beaten with
   2      tablespoons   water
  16      ounces        mozzarella -- sliced cheese

Preparation:

Guy: I have been reading the posts and finally have to jump in. I love my au gratin indiv. casseroles-so good for freezing. Here's one of my favorites. Peel casings from sausage and brown in kettle, breaking up the sausage. Pour off all but 3 TB drippings. Sauté‚onion and garlic until soft. Add tomatoes, broth, spaghetti mix. Simmer over low heat. CAN USE YOUR OWN SAUCE AND ADD SAUSAGES. Prepare eggplant by peeling skin and slice in 1/4 thick slices.(I like mine thicker). Also a good idea to salt, set in colander for 30-60 mins and drain. Dip in egg mix, then into crumbs with parsley added. Fry in hot olive oil until golden on both sides.(Here I prefer to bake at 400 for 25 mins, turning once.) Place in casserole, 1 slice eggplant. Some meat sauce, slice of mozzarella. Repeat again. Cover and freeze, or bake now at 425 for 40 minutes. We love this dish-hope you will too. You can use a small eggplant, and leftover sauce can be used with pasta, or pizza or frozen too. Has lots of possibilities Joyce in I