Two good sized Eggplants, sliced vertically into 1/4 inch strips
Kosher salt & pepper
1 pound of sweet sausage, cooked/crumbled/drained.
1 pound of mezze penne, cooked and drained
1 pound of fresh mozzarella, grated.
1 jar of Victoria brand pasta sauce (I like Fradiavolo)
1/4 cup of bread crumbs
2 tbsp grated parmegiana reggiano
1 spring form pan that is at least 3 inches high
softened butter for greasing the pan
OKAY! Let's get started! Clear the decks and put on some tunes. You are about to make some art.
Heat some olive oil. Don't be stingy. Salt and pepper your eggplant and saute until golden brown. Let it rest on some paper towels.
Use the softened butter to grease the pan. Mix the reggiano and bread crumbs and put 3/4 of it in the buttered pan and turn until pan is coated. Cover that bottom of the pan with eggplant. Then drape eggplant over the sides while covering the inside walls of the pan:
Awesome!! Almost done. Cover with plastic wrap and put a dinner plate on top. Put a couple of cans on top to weigh it down. I put the whole thing on a baking pan as the spring form pan oozed a bit and it was going to get messy. This was a good thing! Then, into the fridge it goes.