1eachLarge egg plant, peeled and sliced into 1/2 inch rounds
1Tablespoonsalt
1teaspoonblack pepper
1poundground Italian sausage
1medium oniondiced
2clovesgarlicminced
4Cupsmarinara sauce
1TablespoonItalian herb mixture
dash balsamic vinegar
dash Tabasco sauce
dried oregano and basil
Extra virgin olive oil
1cupdried bread crumbs
3large eggs
1/4cupmilk
1cupflour
Five slices mozzarella cheese
1cupgrated parmesan cheese
Instructions
In a saucepan cook Italian sausage, onions and garlic until sausage is browned. Add marinara sauce, Italian herb mixture, balsamic vinegar and tabasco sauce. Let cook for twenty minutes.
Season sliced eggplant with salt and pepper and set aside in a cookie sheet pan.
In a shallow pan mix flour seasoned with basil and oregano. In another shallow pan beat eggs with milk. In another pan place breadcrumbs.
Working in batches, dredge the eggplant first in the flour, then the egg mixture and then the breadcrumbs. Add the eggplant slices into the hot oil and brown on each side until golden brown. Set aside on a plate lined with paper towels.
Preheat oven to 350 degrees.
In a two-inch sided baking dish spoon some sauce over the bottom. Place one slice of eggplant on top. Fill up the pan with five slices of eggplant. Add sauce to the eggplant and put another slice on top. Add more sauce. Make haystacks of eggplant and sauce until all the slices are used up. Top with slices of mozzarella and grated parmesan.
Bake until cheese is melted, and the eggplant is warmed through. (If the cheese is getting too brown, turn oven down, making sure it does not burn).