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
link spicy Italian sausage
tbs olive oil
red onion thinly sliced
cloves garlic - minced
red bell pepper - thinly sliced
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
thick slices of eggplant
seasoned bread crumbs
shredded parmesan plus extra
non stick spray
In This Recipe
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.
meanwhile, cook the onions in the olive oil over medium heat (in a large skillet or a saucepan) until they start to sweat
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.
Cut up the sausage into bite size peices and add to the peppers, turn off the heat and let it all rest.
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.
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)
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!!!