Eggplant Parmesan With Italian Sausage Recipe 415

EGGPLANT PARMESAN WITH ITALIAN SAUSAGE RECIPE - (4.1/5)

Eggplant Parmesan with Italian Sausage Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 17

Ingredients

1/2 pound hot or mild Italian sausage, either pork or poultry (ok, hot pork is the way to go)
1 medium eggplant, about 1 pound
4 medium tomatoes, about 1 3/4 pound, or 28 ounces of canned tomatoes, preferably no salt added
1 medium onion, chopped
1 small bell pepper, seeded and chopped
4 or 5 cloves garlic, minced
3 or 4 fresh oregano leaves
4 or 5 fresh basil leaves
1 small sprig flat leaf parsley
1 tsp. crushed dry red pepper, or to taste (optional)
1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)
1/4 dry red wine
Generous grind black pepper
1/2 pound shredded part-skim mozzarella
1/4 cup grated parmesan
Extra virgin olive oil
Salt

Steps:

The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds. Layer the slices into a large bowl, sprinkling each layer with kosher salt. Set aside for about 30 minutes. Drain, rinse well in fresh water, and lay out on a kitchen towel covering with a second towel. Let dry for a few minutes. (If you are sure the eggplants are not a variety prone to bitterness you can skip the salting step.) Heat a small amount of olive oil in a non-stick skillet over medium high heat and, working in batches, brown the eggplant nicely on each side replenishing the olive oil as needed. Be sparing, though, because eggplant is a like an oil sponge and can easily become too oily. Set aside. The sauce: If the sausage is in links, remove the casing and chop. If using bulk sausage simply break up. Put the sausage in a frying pan and cook over medium heat until well brown and the fat has rendered out. Place in a strainer set in a bowl to drain. Dip the tomatoes in boiling water for a few seconds. Let them cool for a minute or two then peel. Cut out the stems and halve equatorially. Squeeze out the seeds and set aside. Coarsely chop the onion and bell pepper. Finely chop them in a food processor. Heat a bit of olive oil in a heavy-bottomed saucepan with a lid and sweat the onions and peppers until soft, about 10 minutes. Add the garlic and cook for a couple more minutes until fragrant. Puree the tomatoes in the food processor and add to the onions and peppers. Tear the herb leaves into the pot. Add the crushed red pepper, sugar, red wine, and black pepper. Cover partially and simmer gently for a half hour or longer. Puree the sauce with a stick blender or, very carefully, in a food processor. Add the sausage and return to a very low simmer until warm through. The dish: Heat the oven to 350° (325° for convection). Cover the bottom of an 8" x 10" x 2"metal or glass baking dish with a thin layer of the sauce. Layer the eggplant overlapping the slices. Cover with the rest of the sauce. Spread the shredded mozzarella over the top and sprinkle with the parmesan. Bake in the middle of the oven for about 20 to 30 minutes. Turn on the broiler and finish until nicely browned. Allow to set for at least five minutes before serving.

EGGPLANT PARMIGIANA AND ITALIAN MEATS CASSEROLE

Eggplant Parmigiana and Italian Meats Casserole image

Make and share this Eggplant Parmigiana and Italian Meats Casserole recipe from Food.com.

Provided by breezermom

Categories One Dish Meal

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground round
1 lb mild Italian sausage
1 (28 ounce) can Italian-style tomatoes, undrained
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
3 1/2 cups water
1/4 cup sugar
2 garlic cloves, crushed
3 bay leaves
1 tablespoon fresh basil, chopped
1 teaspoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon fresh oregano, chopped
salt and pepper
1 large eggplant
1/2 cup olive oil
2 cups mozzarella cheese, grated (8 oz)
1 1/2 cups parmesan cheese or 1 1/2 cups romano cheese, grated
1 (6 ounce) package mozzarella cheese, slices, cut into thin strips

Steps:

Cook ground round in a skillet until browned, stirring to crumble meat. Drain, reserving 3 tbsp drippings. Set meat and drippings aside.
Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. Drain, set aside.
Combine ground round, reserved drippings, tomatoes, and next 9 ingredients in a Dutch oven. Cook, uncovered, over medium-low heat 2 hours. Remove and discard bay leaves.
Cut eggplant into 1/4 inch slices. Saute eggplant in olive oil in a large skillet over medium-high heat until almost tender; drain.
Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. Repeat layers.
Top with mozzarella cheese strips.
Bake at 350 degrees for 45 minutes or until lightly browned and thoroughly heated.

Nutrition Facts : Calories 811.3, Fat 57.4, SaturatedFat 21.5, Cholesterol 128, Sodium 1738.8, Carbohydrate 34, Fiber 6.4, Sugar 20.8, Protein 43

SAUSAGE-STUFFED EGGPLANT

Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

Ingredients

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

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