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Eggplant Parmesan

Eggplant Parmesan

1 large eggplant
1 16 ounce jar really good tomato sauce,  Bertolli tomato and basil, for example
1 pound Italian sausage
1 pound pasta, regular or whole wheat
Flour to coat eggplant
Seasonings
Fresh parmesan cheese

Peel and slice eggplant, coat with seasoned flour, and fry in small amount of canola oil.

Set aside in oven at 400 degrees to keep hot and crisp.

Take sausage from casing and sauté until completely done.  Add to sauce and heat through.  Cook pasta until al dente.  Plate with a base of pasta, top with slices of fried eggplant, cover with sauce containing sausage.  Grate fresh parmesan over the top very liberally.  Enjoy with a great salad and some very crusty bread.