1 pound eggplant 2/3 cup flour 2 eggs 10 ½ ounces tomato sauce 3 ½ ounces mozzarella 1 cup + 2 tablespoons Parmigiano Reggiano cheese grated 3 ½ ounces fresh pork sausage Oil for frying as needed Salt to taste
Wash and trim the eggplants, cut into thin slices.
Place flour in a shallow bowl. Lightly beat eggs with a fork in a second bowl. Working with one slice at a time, dredge eggplant in flour, coating evenly, then dip in egg.
Fry in a pan with enough hot oil to cover the slices completely until golden brown (check oil temperature by dropping in a few drops of oil). Remove with a slotted spoon and drain on paper towels. With the tip of a knife, make a small incision in the sausage casing and remove it.
Crumble the meat and sauté in a pan with very little oil over high heat. Line the bottom of a baking dish with parchment paper and spread a thin layer of tomato sauce.
Arrange a layer of eggplant slices over the sauce, covering completely. Drain and dice the mozzarella. Make another layer of sausage and mozzarella, cover with sauce and Parmigiano.
Continue layering with remaining eggplant and other ingredients, finishing with a layer of eggplant.
Cover with sauce, sprinkle with the remaining Parmigiano and cook in a preheated 350°F oven until a golden brown crust is formed.