Eggplant Parm with Sausage & Roasted Pepper Sauce - HAPPY VEG

Ingredients

• 3 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Carrot, peeled & diced
• 1 Red Bell Pepper, diced
• 4 cloves Garlic, crushed & minced
• 4 x Beyond Meat Hot Italian Sausages
• 250ml Roasted Red Peppers, chopped
• 1 Tbsp. Tomato Paste
• 3/4 C White Wine
• 796ml Whole San Marzano Tomatoes
• 1 C Water / PC Plant-Based Chikn Broth
• 1/2 C Whipping Cream, room temp
• Handful Fresh Basil, torn
• 4 sprigs Thyme, leaves removes
• 1 Hard Cheese Rind
• 1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Tsp. Dried Oregano
• 3/4 Tsp. Red Pepper Flakes
• 3/4 Tsp. + Himalayan Salt
• 2 Eggplants - 12 x 1/2" Rounds
• 12 slices Pizza Mozzarella
• 2/3 C + All Purp Flour
• 1 Large, Free-Range Egg + Water
• 1 1/2 C + Panko Crumbs
• 1 1/2 C + Italian Breadcrumbs
• 1 Tsp. Italian Seasoning
• Grana Padano
• Fresh Basil / Parsley - Garnish
• Himalayan Salt