Crispy Eggplant with Pepper and Sausage Ragu Recipe on Food52

Eggplant

Crispy Eggplant with Pepper and Sausage Ragu

by:
August 20, 2019
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  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!!!
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See what other Food52ers are saying.

  • SMSF
    SMSF
  • dymnyno
    dymnyno
  • arielleclementine
    arielleclementine
  • aargersi
    aargersi
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect

    5 Reviews

    SMSF August 17, 2012
    I have just enough eggplant left to try this for myself tonight -- looks delicious! Nice to have crispy eggplant that isn't fried.
     
    Author Comment
    aargersi August 17, 2012
    I hope you enjoy it as much as I do!
     
    dymnyno January 15, 2010
    You are so creative...I love your recipes!
     
    Author Comment
    aargersi January 16, 2010
    Thank you! That is such a nice thing to say!!!
     
    arielleclementine January 13, 2010
    this looks delightful!