Eggplant Parm with Sausage & Roasted Pepper Sauce (Edit recipe)

Ingredients

Sauce

• 3 Tbsp Extra Virgin Olive Oil
• 4 cloves Garlic, crushed & minced
• 1 tsp Oregano, Dried
• 0.75 tsp Red Pepper Flakes
• 4 sprig Thyme, Fresh
• 6 pieces Basil, Fresh, leaves torn
• 1 whole Yellow Onion, diced
• 1 whole Carrots, peeled & diced
• 1 whole Red Bell Pepper, diced
• 250 ml Roasted Red Pepper, diced
• 4 whole Plant-Based Hot Italian Sausage - Beyond Meat
• 1 Tbsp Tomato Paste
• 0.75 cup White Wine, I used a local Ontario Pinot Grigio
• 1 cup Water
• 796 ml San Marzano Peeled Tomatoes, Canned
• 0.5 cup Heavy Whipping Cream, room temperature
• 1 whole Parmesan Rind, I used a Grana Padano Rind.
• 1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
• 0.75 tsp Himalayan Pink Salt, Plus seasoning and adjusting to taste

Air Fried Eggplant

• 2 whole Eggplant, 12 x 1/2" Rounds
• 12 pieces Mozzarella, Mozzarella Slices
• 0.666 cup All Purpose Flour, More if Needed
• 1 whole Egg, Large. Whisk with a splash of water. You may need two eggs.
• 1.5 cups Panko Bread Crumbs, More If Needed
• 1.5 cups Breadcrumbs, Italian
• 1 tsp Oregano, Dried
• 1 tsp Italian Seasoning
• 1 whole Himalayan Pink Salt, See Recipe
• 1 whole Grana Padano Cheese, See Recipe
• 1 whole Parsley, Fresh. Chopped for Garnish