Eggplant Parmigiana

This is modified from an other recipe I found here at Food.com I was told it was better than Olive Gardens!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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) jar  bertolli  tomato and basil pasta sauce
• 2  teaspoons pesto sauce
• 2  ounces fresh mozzarella cheese (sliced)
• 1⁄4 lb mild Italian sausage (crumbled)

Directions

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.