Season both sides of the eggplant slices with gops and place either on a grill, or a griddle. Cook until golden and tender, flipping them so they do not burn.

Pre-heat the oven to 375F.

In a medium saucepan over medium heat, heat up 2 tablespoons olive oil. Add the shallot and a pinch of gops. Cook, stirring occasionally, until the onion is very tender then add the garlic and red pepper flakes and sauté until fragrant.

Add the tomato paste and cook for about 1 minute, stirring constantly.

Add the crushed tomatoes, sicilian spice and bring the mixture to a simmer.

Reduce the heat to medium-low and simmer until the sauce has thickened about 15 minutes.

Remove the pot from the heat and stir in the chopped basil, taste and adjust seasonings.

Spread about 1 big ladle of the sauce in the bottom of a casserole pan.

Arrange the eggplant slices over the sauce, overlapping slightly.

Spoon more sauce over the eggplant and sprinkle generously with Parmigiana cheese.

Arrange another layer of eggplant slices evenly on top.

Add the cut up sausages or mortadella and place the sliced up mozzarella over the sausages.

Spread sauce on top and sprinkle with parmigiana.

Layer the remaining eggplant slices on top and top with the remaining sauce.

Generously and evenly sprinkle the Parmesan on top.

Bake uncovered, until the sauce bubbles and the top is golden, about 25 to 35 minutes.

Let it cool for at least 15 minutes to give it time to set.

Cut with a knife, plate and enjoy!