2-3pinchesof sugaror to taste - sweetens the sauce
salt and pepper to taste
for everything else
1med eggplant sliced into 1/2 thick slices
3/4cupItalian breadcrumbs
1/4cupPanko breadcrumbs
2eggs
2TBSwater
1TBSolive oil
2-3cupsshredded Italian cheese blendParmesan, Mozzarella, or preference
salt and pepper to taste
Instructions
for the sauce
Place a large pan over medium heat on your stove top.
Add Italian sausage and cook until crumbly and browned.
If needed, pour off excess grease from the meat leaving a small amount.
Add onions and peppers to the meat and cook until the onion becomes translucent and the red peppers start to soften.
Push the meat and vegetable mixture to the sides of your pan creating an open circle in the middle of your pan.
Put tomato paste in the hole that you created and cook the tomato paste for a few minutes until the paste becomes darker. This will help to intensify the flavor.
Mix your meat mixture with the tomato paste.
Add the red wine and stir together.
Cook for a minute of two or until the mixture thickens.
Add the mushrooms and the remaining ingredients.
Stir together.
Place a lid on your pan, leaving it open just a little bit, and reduce heat to a low simmer stirring occasionally.
Cook for at least an hour to allow the vegetables to finish cooking and the flavors to incorporate.
Turn off heat, remove the lid and allow to cool.
for everything else
Preheat oven to 375 degrees.
Crack eggs into a bowl and add water and salt and pepper to taste.
Whisk the eggs and set aside.
Stir together the Italian and Panko breadcrumbs together and set aside.
Place aluminum foil on a cookie sheet and brush olive oil on the foil. This will help the eggplant no to stick while baking.
Take eggplant slices and dip into the egg mixture allowing the the excess egg to drain from the eggplant.
Dip both sides of the eggplant into the breadcrumb mixture to coat and place on cookie sheet.
Continue until all eggplant slices are breaded.
Place in the oven and bake for approximately 20-25 minutes.
Check the underside of the eggplant and see if golden brown. If so, flip the eggplant over and cook the other side for approximately the same time. If it is not golden brown, allow to cook for a few more minutes before flipping. Watch eggplant carefully so you don't burn them.
When golden on both sides, remove from oven and allow to cool.
Increase the temperature of the oven to 400 degrees.
In a oblong pan (approximately 9X6) add 1/2-3/4 cup of sauce to the bottom of pan. Spread so that it coats bottom of pan.
Place a layer of eggplant on top of the sauce.
Add 1/2-3/4 cup of sauce to the top of the 1st layer of eggplant.
Top with cheese.
Repeat the layering starting with the sauce, eggplant and cheese.
Place in oven and cook for approximately 30 minutes or until the cheese it completely melted and sauce begins to bubble.