For the sauce, I cooked 1 pound of bulk Italian sausage and added a 14 oz can of tomato sauce, 28 oz can of diced tomatoes, and some garlic powder (there was quite a bit extra). I breaded the eggplant in flour, then egg (I needed 2), then a mixture of about 6 tablespoons panko, 6 tablespoons parmesan, and 1 tsp garlic powder, and black pepper. I spread olive oil on the baking sheet. If I had fresh basil, I would have added a leaf to each stack.
