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PreparationPre-heat the oven to 400ºF.
Lay the eggplant slices out on a baking sheet, drizzle with EVOO on both sides and season with salt and pepper. Roast in the oven for about 15 minutes, flipping halfway through, until the eggplant is tender and golden brown. Remove from the oven and let cool.
While the eggplant is roasting, in a medium skillet with one turn of the pan of EVOO, brown the sausage, about 5 minutes, breaking it up with a wooden spoon or potato masher as it cooks. Remove the sausage from skillet with a slotted spoon to a medium bowl. Let cool, then mix in the mozzarella cheese and Parmigiano Reggiano cheese.
Spread a little tomato sauce down on the bottom of a3/4 pound sweet Italian chicken, turkey
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