Italian Sausage and Eggplant Casserole

Peel the skin off the eggplant and slice in rounds about 1/4 inch thick. Place slices on a kitchen towel in a single layer. Moderately salt each slice. When the eggplant sweats (about 10 minutes), flip each slice over and repeat the process.

After the sweating is complete, heat up the olive oil (for frying) in a skillet on medium heat. Dip each slice in milk and then flour and fry until slightly brown. Drain on a paper towel. Continue to fry all the eggplant, adding new oil to the skillet when needed.

In a separate skillet, brown and drain the sausage. Add the gravy to the sausage. I make my gravy from scratch and it is different each time. A really good store bought brand is fine.

Now you are ready to assemble your casserole. Spray a good-sized casserole dish and spread about 2 tablespoons of gravy on the bottom. Place a layer of fried eggplant on the sauce. Next spread part of the sausage mixture on top of the eggplant. Sprinkle the cheese on top of the sausage. Repeat the layers until all ingredients are used, ending with the cheese on top.

Bake covered at 350 degrees for about 45 minutes or until it bubbles. I usually take the cover off the last 10 minutes of cooking as I like my cheese a little crunchy on top! Serve it up with some salad and bread and you are good to go, my friends!