Italian Sausage Napolean Recipe
Fried Eggplant Medallion, Red Sauce and Italian Sausage
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick medallions. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant medallions in batches until golden brown on both sides. Remove and drain on paper towels.
- 3
Cook the Sausage
In the same skillet, remove excess oil, leaving about 1 tablespoon. Add Italian sausage links and cook until browned and cooked through, about 8-10 minutes. Slice the sausages into thick rounds.
- 4
Assemble the Napolean
In a baking dish, layer fried eggplant, marinara sauce, sliced sausage, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 6
Serve
Remove from the oven, let cool slightly, and garnish with freshly torn basil leaves before serving.
