This recipe can be doubled by using two eggplants and it can be frozen and defrosted and reheated at a later date. Or it can accommodate a larger dinner party.

1 eggplant
3 Italian sausages
1 med. red onion, chopped
1/2 green pepper, chopped
5 mushrooms, sliced
3 cloves garlic, chopped
2 (12 oz.) cans tomato sauce
1/2 c. red wine
1 can water
1/2-1 tsp. each oregano, basil, Italian spices, salt
1/4 tsp. pepper
1 pinch sugar
1 1/2 c. Mozzarella cheese
1/2 c. Parmesan cheese

1. Peel and slice eggplant in 1/2 inch slices. Place on lightly greased baking sheet and salt lightly. Bake in 350 degree oven for 10 minutes or until tender.

2. Brown sausage in large saucepan over medium heat. Add onion, green pepper and mushrooms and saute 5 minutes more. Add tomato sauce, water and wine along with spices and sugar. Simmer for 1 hour.

3. In 2 quart size baking dish put about 1/2 cup of sauce on bottom of dish. Arrange a layer of eggplant slices on top of sauce. Top with more sauce, then Mozzarella cheese and repeat layers 2 times. Top with Mozzarella and Parmesan cheese.

4. Bake in 375 degree oven for 30 minutes or until cheese is lightly browned. Let sit for 10 minutes before serving. Serves 4. Accompany with tossed salad and garlic bread.