Directions

1. Turn on grill and set it to a low heat.

2. In a skillet on medium high heat, place Mulay's Nana's ground Italian. As the sausage begins to cook chop it into crumbles. This should take about 10-12 min.

3. Slice the eggplant into 1/2 - 3/4 in slices, either as rounds or the long way. Lay your eggplant on a baking sheet and lightly salt both sizes (this will take the bitterness out of the eggplant), let sit for 10min. Once finished rinse and pat dry, drizzle olive oil over each piece and lightly sprinkle with salt and pepper.

4. While you wait on your eggplant, thinly slice mushrooms and tomatoes. Set aside the tomatoes. In a skillet add one tablespoon of olive oil or butter on a medium heat. Once hot add mushrooms and sauté until the mushrooms are soft and cooked down.

5. Assembly, spread your chosen sauce over each eggplant slice, place thinly sliced tomatoes over each piece, lightly drizzle with balsamic vinegar. Cover with Mulay's sausage, mushrooms, and cheese (optional).

6. Once assembled, place on grill (we recommend using a grilling mat) cook for 15min. Check with a fork to make sure eggplant is soft, remove, and serve.