-
1
Preheat oven to 400 degrees F.
-
2
After removing the stems and peeling off the outer skin of the eggplant, slice each into 1/4-inch thick round pieces.
-
3
Set aside.
-
4
In a mixing bowl add beaten eggs.
-
5
On a large plate add flour.
-
6
Put the Italian breadcrumbs into another plate.
-
7
Add eggplant slices one by one into the egg wash and coat each side.
-
8
Then dip each slice of eggplant into the flour, coating on both sides.
-
9
Return eggplant back into the egg wash and then add the eggplant slices into the dish of Italian seasoned breadcrumbs and coat each side.
-
10
Put the slices onto a plate.
-
11
Pour the olive oil and canola oil into a large skillet over medium heat.
-
12
When oil is hot add a single layer of the breaded eggplant slices and fry several minutes each side (until golden brown).
-
13
Remove the eggplant from the oil using a spatula and drain on a paper towel.
-
14
Repeat frying the rest of the eggplant.
-
15
In the same frying pan add pork sausage patties and fry 4 minutes on each side.
-
16
Then drain the sausage patties on a paper towel to remove any excess fat.
-
17
In a saucepan on medium, combine the tomato sauce, salt, black pepper, parsley, oregano, and rosemary and stir well.
-
18
Heat for 5 minutes.
-
19
Place one eggplant slice on a work surface, add a cooked pork sausage patty on top, add a half slice of provolone cheese and some shredded mozzarella.
-
20
Repeat 2 more layers of each.
-
21
(Stack will be 3 eggplant, sausage, cheese layers high).
-
22
Pierce through the center of the stack with a 6 wooden skewer (to secure stack in place).
-
23
In a 9 x 12 x 4 baking dish add each stack of eggplant.
-
24
Carefully pour tomato sauce over stacks and sprinkle grated Parmesan (or Romano) cheese across top.
-
25
Baked uncovered for 35 minutes at 400 degrees F.
-
26
Serve with a mixed green salad, or pasta!
