Breaded Eggplant Stackers

Preheat oven to 400ºF.

After removing the stems and peeling off the outer skin of the eggplant, slice each into 1/4-inch thick round pieces. Set aside.

In a mixing bowl add beaten eggs. On a large plate add flour. Put the Italian breadcrumbs into another plate.

Add eggplant slices one by one into the egg wash and coat each side. Then dip each slice of eggplant into the flour, coating on both sides. Return eggplant back into the egg wash and then add the eggplant slices into the dish of Italian seasoned breadcrumbs and coat each side. Put the slices onto a plate.

Pour the olive oil and canola oil into a large skillet over medium heat. When oil is hot add a single layer of the breaded eggplant slices and fry several minutes each side (until golden brown). Remove the eggplant from the oil using a spatula and drain on a paper towel. Repeat frying the rest of the eggplant.

In the same frying pan add pork sausage patties and fry 4 minutes on each side. Then drain the sausage patties on a paper towel to remove any excess fat.

In a saucepan on medium, combine the tomato sauce, salt, black pepper, parsley, oregano, and rosemary and stir well. Heat for 5 minutes.

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. Repeat 2 more layers of each. (Stack will be 3 eggplant, sausage, cheese layers high). Pierce through the center of the stack with a 6″ wooden skewer (to secure stack in place).

In a 9 x 12 x 4 baking dish add each stack of eggplant. Carefully pour tomato sauce over stacks and sprinkle grated Parmesan (or Romano) cheese across top. Baked uncovered for 35 minutes at 400ºF.

Serve with a mixed green salad, or pasta!