How to make it

  • Make Sauce
  • 1. Heat olive oil in a large pot and sauté red onion, jalapeño and garlic cloves for a few minutes.
  • 2. Heat a skillet and brown ground sausage lightly, set aside.
  • 3. Add your chopped celery, shredded carrots, and bell pepper into the pot and sauté until tender.
  • 4. Add in your can of diced tomatoes and herbs (parsley and basil).
  • 5. Chuck in your spices (basil, salt, pepper, etc.) and parmesan cheese.
  • 6. Splash in the balsamic vinegar and red wine.
  • 7. Add your browned ground sausage.
  • 8. Stir in your brown sugar and drop the bay leaf in.
  • 9. Cover pot and let sauce simmer on low heat, stirring occasionally until you reach desired consistency (a few hours, usually) and remove bay leaf when done.
  • Make Eggplant Parmesan
  • ***VERY IMPORTANT*** Lightly sprinkle kosher salt on each side of your eggplant slices and allow excess water to drain for at least two hours before starting this dish.
  • 1. Mix egg and milk in a shallow bowl and breadcrumbs in another.
  • 2. Dip your sliced eggplant pieces into the egg and milk mixture and then into the bread mixture.
  • 3. Fry them in a buttered or oiled skillet until golden brown
  • 4. Dry off excess oil with paper towel.
  • 5. Place sauce of choice in a casserole dish of your choice. Sprinkle on your mozzarella and parmesan-reggiano cheese. Add your eggplant slices. Repeat layers making sure to add cheese on the final layer.
  • 6. Place in 200 degrees for 30 minutes and then turn heat up to 350 degrees for 20 minutes. Remove when cheese bubbles and becomes golden brown.
  • Enjoy! Remember each spice and ingredient listed is optional. I made this for myself and I prefer well-seasoned, spicy dishes. 

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