Canned goods and other items needed.
Pull sausage from its casings and fry with 2 tablespoons olive oil in a large, thick bottom pot.
Add everything in the Homemade Red Sauce Section to that same pot and simmer for up to 3 hours, stirring regularly.
After boiling your sauce for some time, if you find your sauce tastes too acidic, [you feel as though it needs sugar] add 1/4 teaspoon Baking Soda to your boiling mixture, simmer and taste. Add an additional 1/4 teaspoon if you feel it's needed. Your sauce will foam up momentarily but no worries, it'll settle right down. Fine grated carrots will also calm any acidity if you don't have any Baking Soda on hand and you have the full 3 hours to simmer them down.
Mix everything in your Panko Crumb Mixture Section except for the oil in a larger bowl and beat your eggs in a separate larger bowl.
Slice [room temperature] Eggplants to about 1/4" thickness, dip in egg mixture, coat in seasoned Panko Crumb Mixture and fry on high for about 2 minutes on each side then drain on paper towels. Don't over fry but you will want crispy eggplants.
Ladle Red Sauce on the bottom of a sprayed or non stick disposable serving tray. Lay fried Eggplant on top of that. Like making a Lasagne, add more sauce and Parmesan and lay more Eggplant. Repeat process until all Eggplant is positioned. Make this dish with as many layers as your pan can handle or create 2 levels and make two 9x12 pans worth. Top with Red Sauce, Parsley, fresh Basil and additional Parmesan Cheese.
Bake for 30 minutes at 350°.
This recipe makes two 9"x12" sheets with two layers of Eggplant. Allow dish to sit for 3 minutes before serving. Try serving this with a wedge salad, garlic bread and a quality Cabernet Sauvignon!
