|Vegetable oil||3 Tablespoon|
|Bulk pork sausage||1 Pound|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Tomatoes||3 Large , peeled and sliced|
|Fine dry breadcrumbs||2 Tablespoon|
Peel eggplant, and cut crosswise into 1/3-inch slices.
Sprinkle slices with 3/4 teaspoon salt, and let drain on paper towels for 30 minutes; pat dry.
Saute eggplant slices in hot oil in a large skillet over medium heat until slightly tender and brown.
Cook sausage and onion in skillet until meat is browned; drain off drippings.
Combine V2 cup Parmesan cheese, parsley, and oregano; set aside.
Sprinkle tomato slices with 1/4 teaspoon salt and pepper.
Layer eggplant, sausage mixture, cheese mixture, and tomato slices in a greased 2-quart casserole.
Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs; dot with butter.
Bake, uncovered, at 375°F for 45 minutes.