Slice eggplant into 1/4" thick rounds. Peels can be left on or removed depending on personal preference. Brush eggplant slices with olive oil on both sides and arrange in a single layer on a large baking sheet. Bake at 375oF for 15-20 minutes, turning once midway.
While the eggplant bakes, cook the italian sausage in a stainless steel pan. Add a dash of olive oil to keep from sticking. Cook the whole sausage until browned on all sides. Slice the sausages and return to the pan to cook through. Remove and place on paper towel to degrease.
Chop basil leaves coarsely Add ricotta cheese, eggs, and 1/2 of the mozarella to the basil and mix briefly.
Use a thick sided glass baking dish and arrange ingredients in layers. Start by spreading a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of eggplant slices next and fill the gaps with sausage pieces. Add a thin layer of marinara sauce on top. Next, make a layer using about half of the ricotta cheese/egg mixture. Add a 2nd layer of eggplant slices on top of this. Add a layer with the remaining sausages and put another layer of marinara on top of them. Finish with a top layer using the remaining ricotta cheese mixture. Add more shredded mozarella to cover the top surface and put a dusting of grated romano cheese on top.
Bake at 375oF for approximately 30 minutes. Remove and allow to rest for 10 minutes before serving.
Lynn Salmon <>{
