Eggplant Parmigiana with Sausage

Ingredients

• 2 links hot or sweet Italian sausage (optional)
• 1 1/2 Cup water
• 2 large Italian eggplants
• 3 Tablespoons plus 1 1/2 teaspoons kosher salt
• 1 Bermuda onion, cut into large 2-inch pieces
• 1/4 Cup extra-virgin olive oil
• 1 1/2 Teaspoon black pepper
• 2 cloves garlic, halved
• One 28-ounce can crushed tomatoes
• 2 large mozzarella balls, cut into 1-inch cubes
• 1/4 Cup coarsely chopped basil
• 1/4 Cup coarsely chopped parsley
• 16 Ounces ricotta

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