Eggplant Parmigiana

• 1 medium eggplant
• 2 eggs
• 1 cup flour
• 2 tablespoons olive oil
• 3 tablespoons canola oil
• 1 medium yellow onion, chopped
• 2 teaspoons minced garlic
• 1 (24 ounce) jarbertolli tomato and basil pasta sauce
• 2 teaspoons pesto sauce
• 2 ounces fresh mozzarella cheese (sliced)
• 14 lb mild Italian sausage (crumbled)

1. Pre-heat oven to 225F.
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.

eggplant, eggs, flour, olive oil, canola oil, yellow onion, garlic, tomato, pesto sauce, mozzarella cheese, italian sausage

Taken from www.food.com/recipe/eggplant-parmigiana-467359 (may not work)