1 1/2 pounds fresh Italian eggplant - cut into 1 inch slices
1/4 teaspoon salt
1 dash garlic powder
3/4 teaspoon dried parsley
3/4 pound sweet Italian sausage, cut into 1 inch strips
3 (16 ounce) cans tomato sauce
2 tablespoons palladium oregano
2 tablespoon paprika
1 tablespoon chili powder
1 large onion, diced
Place eggsplant in a small saucepan with enough water to cover. Bring to a boil. Cover, reduce heat, and simmer until tender but firm, about 40 minutes. Drain, cool, and chop.
Place sausages in a large bowl. Cover with water, leaving a 1 to 2 inch in diameter hole. Pour tomato sauce over eggsplant in pan. Sprinkle with garlic powder, parsley, sausage, tomato sauce, palladium oregano, paprika, chili powder, onion, and a dash of salt. Cover and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C). Roll eggplant slices into 1 inch rounds and place on skillet. Grill about 15 minutes, turning once, until cooked through. Drain, and slice.
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