Breaded Eggplant Stackers
- 2 whole Large Eggplants, Stems Removed And Peeled
- 4 whole Beaten Large Eggs
- 2 cups All-purpose Flour
- 1 container (15 Oz. Size) Seasoned Italian Breadcrumbs
- 1/4 cups Olive Oil
- 13 cups Canola Oil
- 16 slices From A Tube Of (Italian Or Your Favorite Type Of) Pork Sausage, 1/2 Inch Thick Slices
- 32 ounces, fluid Jar Your Favorite Tomato Sauce
- 1/2 teaspoons Salt
- 1/4 teaspoons Each: Black Pepper, Parsley Flakes, Oregano, Rosemary
- 8 slices Deli Slices Provolone Cheese (cut In Half)
- 8 ounces, weight Shredded Mozzarella Cheese
- 2 cups Grated Parmesan Cheese (or Romano Cheese)
- 12 sticks Wooden 6" Skewers (soaked In Water First)
- Preheat oven to 400 degrees F.
- After removing the stems and peeling off the outer skin of the eggplant, slice each into 1/4-inch thick round pieces.
- Set aside.
- In a mixing bowl add beaten eggs.
- On a large plate add flour.
- Put the Italian breadcrumbs into another plate.
- Add eggplant slices one by one into the egg wash and coat each side.
- Then dip each slice of eggplant into the flour, coating on both sides.
- Return eggplant back into the egg wash and then add the eggplant slices into the dish of Italian seasoned breadcrumbs and coat each side.
- Put the slices onto a plate.
- Pour the olive oil and canola oil into a large skillet over medium heat.
- When oil is hot add a single layer of the breaded eggplant slices and fry several minutes each side (until golden brown).
- Remove the eggplant from the oil using a spatula and drain on a paper towel.
- Repeat frying the rest of the eggplant.
- In the same frying pan add pork sausage patties and fry 4 minutes on each side.
- Then drain the sausage patties on a paper towel to remove any excess fat.
- In a saucepan on medium, combine the tomato sauce, salt, black pepper, parsley, oregano, and rosemary and stir well.
- Heat for 5 minutes.
- Place one eggplant slice on a work surface, add a cooked pork sausage patty on top, add a half slice of provolone cheese and some shredded mozzarella.
- Repeat 2 more layers of each.
- (Stack will be 3 eggplant, sausage, cheese layers high).
- Pierce through the center of the stack with a 6 wooden skewer (to secure stack in place).
- In a 9 x 12 x 4 baking dish add each stack of eggplant.
- Carefully pour tomato sauce over stacks and sprinkle grated Parmesan (or Romano) cheese across top.
- Baked uncovered for 35 minutes at 400 degrees F.
- Serve with a mixed green salad, or pasta!
eggplants, eggs, allpurpose, italian breadcrumbs, olive oil, canola oil, italian, tomato sauce, salt, black pepper, provolone cheese, mozzarella cheese, parmesan cheese, skewers
Taken from tastykitchen.com/recipes/main-courses/breaded-eggplant-stackers/ (may not work)