Ingredients

The following ingredients have 8 Servings
  • 1 1/2 pounds ground Italian sausage
  • 1/2 cup yellow onion, finely diced
  • 1 eggplant, thinly sliced in long strips
  • 1 teaspoon salt
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups Italian cheese blend, shredded
  • 1/4 teaspoon pepper
  • 2 cups Italian breadcrumbs
  • 4 eggs, beaten
  • 4 tablespoons olive oil
  • Chopped fresh parsley, garnish

Instruction

  • Preheat oven to 350°F. Spray 9-by-9-inch baking dish with cooking spray.
  • Salt eggplant slices, and place in a colander to sweat, about 20 minutes. Using a paper towel, blot any excess moisture from eggplant.
  • Set up 2 wide shallow dishes for dredging eggplant, one with eggs and one with bread crumbs. Dip each slice of eggplant into egg mixture, followed by bread crumb mixture. Pan fry eggplant in olive oil, in small batches, and set aside.
  • Brown sausage and onion in medium skillet. Drain.
  • Add crushed tomatoes to sausage-onion mixture, season with pepper, and simmer until just bubbly.
  • Add a thin layer of sauce to bottom of baking dish. Place single layer of eggplant on bottom of pan. Sprinkle 1 cup of cheese over top, then add 1/2 meat mixture, spreading evenly.
  • Continue with another layer of eggplant, 1 cup of cheese, and remaining meat mixture.
  • Finish off with third layer of eggplant and remaining 2 cups of cheese.
  • Bake, covered, for about 35 minutes. Uncover and continue baking five to 10 minutes longer, until casserole is bubbly and cheese begins to brown.