Crispy Eggplant with Pepper and Sausage Ragu

By • January 11, 2010 • 5 Comments



Author Notes: Eggplant never has and never will cross my husband's lips, making it a perfect "just for me" dinner. I love the way the eggplant is crispy on the outside and soft and tender on the inside. For this I happen to have a little more marinara from last summers garden tomatoes, but just use whatever your personal favorite is.aargersi

Serves 1

  • 1 link spicy Italian sausage
  • 1 tbs olive oil
  • 1/2 red onion thinly sliced
  • 2 cloves garlic - minced
  • 1/2 red bell pepper - thinly sliced
  • 1/2 green bell pepper - thinly sliced
  • a splash of dry red wine
  • a hearty pinch of whole fennel seed
  • a hearty pinch of crushed red pepper
  • 1/2 cup marinara sauce
  • 2 thick slices of eggplant
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons shredded parmesan plus extra
  • non stick spray
  1. heat the oven to 350. Put the sausage on a sprayed cookie sheet and pop it in the oven (you may want to poke a couple holes in it) and bake it until it's nicely browned - turning occasionally. When it's done take it out and crank the oven up to 400.
  2. meanwhile, cook the onions in the olive oil over medium heat (in a large skillet or a saucepan) until they start to sweat
  3. add the garlic and peppers as well as the fennel seed and red pepper, and cook until the peppers are just soft. Add the wine and marinara.
  4. Cut up the sausage into bite size peices and add to the peppers, turn off the heat and let it all rest.
  5. Whisk the egg and milk together in one shallow pan and the breadcrumbs in another. Cover a cookie sheet with foil and spray it with no stick.
  6. Dip the eggplant slices (both sides) in egg mixture, then crumbs, then onto the cookie sheet. Spray the tops with no stick too. Put them in the oven for about 10-12 minutes, then flip them and sprinkle the top of each with parmesan. Bake until brown and crispy (maybe 7-10 more minutes)
  7. Heat the ragu back up and spread it on a plate, top with the eggplant and a bit more parmesan. Get a glass of wine and enjoy!!!

Comments (5) Questions (1)

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almost 2 years ago SMSF

I have just enough eggplant left to try this for myself tonight -- looks delicious! Nice to have crispy eggplant that isn't fried.

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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I hope you enjoy it as much as I do!

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over 4 years ago dymnyno

You are so creative...I love your recipes!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thank you! That is such a nice thing to say!!!

Henrykiss

over 4 years ago arielleclementine

this looks delightful!