Eggplant Lasagna | Alstede Farms

Ingredients

• 1 large eggplant, sliced in rounds about ½” thick
• 2 eggs beaten
• 3/4 -1 c seasoned breadcrumbs
• 1/4-1/2 c olive oil, divided
• 1 (15-ounce) container whole milk ricotta cheese
• 1/4 cup grated Parmesan, divided + a little extra
• 1 c shredded mozzarella cheese
• ¼ c chopped Parsley
• 1 egg + 1 yolk
• Kosher Salt and black pepper
• 3- 3 1/2 cups Jersey Garden Vegetable, Tomato Basil or Marinara Sauce or your own tomato sauce or your own recipe.
• 2-3 links hot or sweet Italian sausage removed from the casing. Browned and crumbled