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Italian Sausage Eggplant Stack

Perri® Hot Italian Sausage in rich red sauce, combined with fresh mozzarella cheese and crispy breaded eggplant is sure to impress family and friends.

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Sausage used in this recipe Hot Italian Sausage
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30 Minutes
25 Minutes
8 Servings
  • package (16 ounces) PERRI® Hot Italian Sausage, casings removed
  • 16 slices eggplant
  • Salt
  • cups red gravy or pasta sauce
  • large eggs
  • cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Vegetable oil for frying
  • 16 slices fresh mozzarella cheese
  • 1/2 cup fresh basil leaves, chopped
  • Crushed red pepper, optional
  1. Preheat oven to 375° F.

  2. Salt eggplant slices and drain in colander for 30 minutes.

  3. Meanwhile, in a skillet, cook and crumble sausage over medium heat until browned and fully cooked; about 7-10 minutes.  Stir in red gravy and set aside.

  4. In a pie plate or shallow bowl whisk eggs.  In another pie plate combine breadcrumbs and Parmesan cheese.

  5. Pat each eggplant slice dry with paper towel; dip in egg, then coat with breadcrumb mixture.

  6. In a large skillet, heat ¼-inch vegetable oil.  Fry breaded eggplant slices until golden brown.

  7. On a parchment-lined baking sheet, arrange 8 eggplant slices; top each with mozzarella cheese and sausage mixture.  Layer with remaining eggplant slices, cheese and sausage mixture.

  8. Bake until cheese is melted and stack is hot; about 8-10 minutes.  Sprinkle with fresh basil and crushed red pepper, if desired.

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