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.
Sausage used in this recipe
Prep Time
30 Minutes
Cook Time
25 Minutes
Serving Size
8 Servings
Ingredients
- 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
Step-by-step
Directions
- Preheat oven to 375° F.
- Salt eggplant slices and drain in colander for 30 minutes.
- 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.
- In a pie plate or shallow bowl whisk eggs. In another pie plate combine breadcrumbs and Parmesan cheese.
- Pat each eggplant slice dry with paper towel; dip in egg, then coat with breadcrumb mixture.
- In a large skillet, heat ¼-inch vegetable oil. Fry breaded eggplant slices until golden brown.
- 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.
- Bake until cheese is melted and stack is hot; about 8-10 minutes. Sprinkle with fresh basil and crushed red pepper, if desired.
Perri® is a registered trademark of Johnsonville, LLC