Eggplant Parmigiana

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 2 eggs
• 1 cup flour
• 2 tablespoons olive oil
• 3 tablespoons canola oil
• 1 medium yellow onion, chopped
• 2 teaspoons minced garlic
• 1 (24 ounce) jar bertolli tomato and basil pasta sauce
• 2 teaspoons pesto sauce
• 2 ounces fresh mozzarella cheese (sliced)
• 1/4 lb mild italian sausage (crumbled)

Recipe

• 1 pre-heat oven to 225°f.
• 2 brown italian sausage set aside on paper towel to absorb excess grease.
• 3 slice the eggplant into 3/8 inch slices.
• 4 dip eggplant slices in egg wash and then coat well with flour.
• 5 fry eggplant slices in olive oil in a non stick frying pan and set aside to drain on paper towel.
• 6 in a separate non stick frying pan heat canola oil over medium to high heat.
• 7 saute garlic and onions until the onions unitl the onions turn translucent.
• 8 add the tomato & basil sauce mix well.
• 9 stir in the pesto sauce and italian sausage.
• 10 bring to a boil, reduce heat ant simmer for 5 minutes.
• 11 remove sauce from heat.
• 12 put a small layer of sauce in the bottom of a casserole dish.
• 13 add a layer of eggplant topped with a slice of mozzarella cheese.
• 14 cover with sauce and top with a layer of eggplant topped with mozzarella cheese.
• 15 cook in oven for 25 minutes.