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1
Peel the skin off the eggplant and slice in rounds about 1/4 inch thick.
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2
Place slices on a kitchen towel in a single layer.
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3
Moderately salt each slice.
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4
When the eggplant sweats (about 10 minutes), flip each slice over and repeat the process.
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5
After the sweating is complete, heat up the olive oil (for frying) in a skillet on medium heat.
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6
Dip each slice in milk and then flour and fry until slightly brown.
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7
Drain on a paper towel.
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8
Continue to fry all the eggplant, adding new oil to the skillet when needed.
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9
In a separate skillet, brown and drain the sausage.
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10
Add the gravy to the sausage.
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11
I make my gravy from scratch and it is different each time.
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12
A really good store bought brand is fine.
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13
Now you are ready to assemble your casserole.
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14
Spray a good-sized casserole dish and spread about 2 tablespoons of gravy on the bottom.
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15
Place a layer of fried eggplant on the sauce.
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16
Next spread part of the sausage mixture on top of the eggplant.
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17
Sprinkle the cheese on top of the sausage.
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18
Repeat the layers until all ingredients are used, ending with the cheese on top.
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19
Bake covered at 350 degrees for about 45 minutes or until it bubbles.
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20
I usually take the cover off the last 10 minutes of cooking as I like my cheese a little crunchy on top!
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21
Serve it up with some salad and bread and you are good to go, my friends!
