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

Ingredients Nutrition


  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.

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