Eggplant Parmesan With Italian Sausage Recipe 425 Food

EGGPLANT PARMESAN BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
• Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

SAUSAGE AND EGGPLANT FUSILLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
• Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
• Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
• Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

EGGPLANT PARMESAN WITH ITALIAN SAUSAGE RECIPE - (4.1/5)

Steps:

• The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds. Layer the slices into a large bowl, sprinkling each layer with kosher salt. Set aside for about 30 minutes. Drain, rinse well in fresh water, and lay out on a kitchen towel covering with a second towel. Let dry for a few minutes. (If you are sure the eggplants are not a variety prone to bitterness you can skip the salting step.) Heat a small amount of olive oil in a non-stick skillet over medium high heat and, working in batches, brown the eggplant nicely on each side replenishing the olive oil as needed. Be sparing, though, because eggplant is a like an oil sponge and can easily become too oily. Set aside. The sauce: If the sausage is in links, remove the casing and chop. If using bulk sausage simply break up. Put the sausage in a frying pan and cook over medium heat until well brown and the fat has rendered out. Place in a strainer set in a bowl to drain. Dip the tomatoes in boiling water for a few seconds. Let them cool for a minute or two then peel. Cut out the stems and halve equatorially. Squeeze out the seeds and set aside. Coarsely chop the onion and bell pepper. Finely chop them in a food processor. Heat a bit of olive oil in a heavy-bottomed saucepan with a lid and sweat the onions and peppers until soft, about 10 minutes. Add the garlic and cook for a couple more minutes until fragrant. Puree the tomatoes in the food processor and add to the onions and peppers. Tear the herb leaves into the pot. Add the crushed red pepper, sugar, red wine, and black pepper. Cover partially and simmer gently for a half hour or longer. Puree the sauce with a stick blender or, very carefully, in a food processor. Add the sausage and return to a very low simmer until warm through. The dish: Heat the oven to 350° (325° for convection). Cover the bottom of an 8" x 10" x 2"metal or glass baking dish with a thin layer of the sauce. Layer the eggplant overlapping the slices. Cover with the rest of the sauce. Spread the shredded mozzarella over the top and sprinkle with the parmesan. Bake in the middle of the oven for about 20 to 30 minutes. Turn on the broiler and finish until nicely browned. Allow to set for at least five minutes before serving.

EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE

Steps:

• Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
• Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
• Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
• Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
• Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
• Top with mozzarella cheese strips.
• Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

SAUSAGE-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

EGGPLANT PARMESAN

Steps:

• Cut Eggplant into 1/4-1/2 strips.
• Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices.
• In another pan mix breadcrunbs and parmisian cheese.
• Heat olive Oil in large skillet.
• Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side.
• Top with marinara sauce and mozzerella cheese.
• *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*.