Total Calories: 663
Slice the peeled eggplant. Mix the beaten eggs and milk in a bowl. Dip the eggplant in the egg wash and then coat the slices with breadcrumbs. Fry slices in olive oil until brown. Drain and set aside. In a separate pan or Dutch oven, brown garlic in a small amount of olive oil. Crumble Italian sausage into garlic and brown. Add onion. When onions are translucent, add spaghetti sauce, mushrooms, and basil. Bring to a boil and simmer for 15-20 minutes. In a 12-inch or 12-inch deep Dutch oven, make layers using about 1/3 of the sauce, then 1/3 of the eggplant slices, then 1/3 of the grated cheese. Continue the layers two more times. Cover and bake for about an hour using 6-8 briquets under the oven and 18-20 briquets on the lid.
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