Traditional Italian Layered Eggplant with Sausage and Parmesan
Discover a cherished family heirloom dish featuring tender baked eggplant layers, caramelized onions, savory Italian sausage, and crispy Parmesan breadcrumb topping.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Pan
- Wooden spoon
- Round terracotta baking dish
- Aluminum foil
- Airtight container
- Chef's knife
- Cutting board
- Kitchen scale
- Grater
- Measuring spoon
- Fork
- Mixing bowl
- Stove
- Microplane
- Kitchen timer
- Instant-read thermometer
Ingredients
- 3 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium onions, thinly sliced
- 2 Italian sausages (approximately 200g), casings removed
- 100ml white wine
- 1 tablespoon tomato concentrate (paste)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt
- pepper
- 100g Parmesan cheese, freshly grated
- 100g breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Extra parsley for garnish
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