Spicy Eggplant Parmesan
From PromiscuousChristianLady 9 years agoIngredients
- EGGPLANT PARMESAN shopping list
- 1 Eggplant, sliced shopping list
- 1-3 Eggs shopping list
- 1/2 cup of Milk shopping list
- 1 cup of Breadcrumbs, seasoned shopping list
- Olive Oil (for frying) shopping list
- Sauce (Marinara, Meat Sauce, etc.) shopping list
- 1 cup of Mozzarella cheese, shredded shopping list
- ¾ cup of Parmesan-Reggiano cheese, shredded shopping list
- SAUCE shopping list
- Olive Oil (for frying) shopping list
- 1 Red Onion, chopped shopping list
- 1 Jalapeño, with seeds chopped shopping list
- 5 Garlic cloves, chopped shopping list
- 2 stalks of celery, chopped shopping list
- 2 sticks of carrot, shredded shopping list
- ½ of an Orange bell pepper, chopped shopping list
- 828 ml can of Diced Tomatoes, Italian Seasoned shopping list
- Handful of Parsley, roughly chopped shopping list
- Handful of basil, roughly chopped shopping list
- A dash (to taste) of basil, thyme, oregano, rosemary, marjoram, paprika, cilantro, salt, and pepper shopping list
- 1/8 cup of Parmesan-Reggiano cheese, shredded shopping list
- Splash of balsamic vinegar shopping list
- 1 cup of Red Wine (I used non-alcoholic because I didn't have any real stuff on hand and it came out brilliantly) shopping list
- 1 tablespoon of brown sugar shopping list
- 1 package of Spicy Italian Ground Sausage, browned shopping list
- 1 Bay Leaf shopping list
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.
People Who Like This Dish 2
- kaijavb MD
- clbacon Birmingham, AL
- PromiscuousChristianLady Calgary, Canada
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