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. ---------------------------------------------------------------------------
Nutrition
Ingredients
