Eggplant Parmesan with Italian Sausage
The ultimate in Italian comfort food, this Eggplant Parmigiana recipe has sausage to amp up the flavor. Pair with a Sangiovese wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ferrari-carano.com.
Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Baking dish
- Cutting board
- Chef's knife
- Mixing bowl
- Skillet
- Saucepan
- Spider strainer
- Wooden spoon
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Baking sheet
- Cooling rack
- Paper towel
- Tongs
- Spatula
- Oven
- Stove
- Kitchen towel
Ingredients
- 1 large Eggplant
- 1lb Italian Sausage
- 1 24-oz jar of tomato sauce
- 1 yellow onion, diced
- 2 tbsp garlic, minced
- ¼ cup red wine
- 2 quarts of frying oil, canola, vegetable, or peanut
- 2 cups breadcrumbs
- 2 cups flour
- 4 large eggs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 cups grated parmesan, divided
- 1lb low moisture mozzarella, shredded
- Salt
- pepper
- Olive oil
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