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.
- 1 package (16 ounces) PERRI® Hot Italian Sausage, casings removed
- 16 slices eggplant
- Salt
- 2 cups red gravy or pasta sauce
- 2 large eggs
- 2 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
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Preheat oven to 375° F.
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Salt eggplant slices and drain in colander for 30 minutes.
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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.
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In a pie plate or shallow bowl whisk eggs. In another pie plate combine breadcrumbs and Parmesan cheese.
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Pat each eggplant slice dry with paper towel; dip in egg, then coat with breadcrumb mixture.
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In a large skillet, heat ¼-inch vegetable oil. Fry breaded eggplant slices until golden brown.
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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.
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Bake until cheese is melted and stack is hot; about 8-10 minutes. Sprinkle with fresh basil and crushed red pepper, if desired.
