Eggplant Parmesan with Italian Sausage | Ferrari-Carano

Ingredients

• 1 large Eggplant
• 1lb Italian Sausage
• 1 24-oz jar of tomato sauce
• 1 yellow onion, diced
• 2 tbsp garlic, minced
• ¼ cup red wine
• 2 quarts of frying oil, canola, vegetable, or peanut
• 2 cups breadcrumbs
• 2 cups flour
• 4 large eggs
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 2 cups grated parmesan, divided
• 1lb low moisture mozzarella, shredded
• Salt and pepper to taste
• Olive oil