Savoury Eggplant Casserole

• 2 eggplant (2 lb./900 g), cut into 1/2-inch-thick slices
• 115 g Italian sausage
• 3/4 cup chopped fresh parsley
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 tsp. ground black pepper
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 60 g provolone cheese, cut into thin slices
• 1 cup Cracker Barrel Shredded Mozzarella Cheese

1. Heat oven to 375 degrees F.
2. Cook eggplant in boiling water in large saucepan 2 min.
3. ; drain.
4. Remove and discard casing from sausage; crumble sausage into large skillet.
5. Cook on medium heat 10 min.
6. or until evenly browned, stirring occasionally; drain.
7. Mix with parsley, bread crumbs, egg and pepper until blended.
8. Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with half the eggplant.
9. Cover with layers of sausage mixture, provolone and half of the remaining pasta sauce.
10. Top with remaining eggplant and pasta sauce; cover.
11. Bake 30 to 35 min.
12. or heated through.
13. Sprinkle with mozzarella; bake 10 min.
14. or until melted.
15. Let stand 5 min.
16. before cutting to serve.

eggplant, italian sausage, parsley, bread crumbs, egg, ground black pepper, pasta sauce, provolone cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/savoury-eggplant-casserole-190160.aspx (may not work)