The Glens Falls Region
has seen a couple of frosts so far this fall
. The last one resulted in a score for me! My fellow Glens Falls Gourmet
foodie Jennifer grabbed some beautiful eggplants & flat leaf parsley from her garden and was kind enough to share! I wanted to use them while they were fresh out of her garden. My husband suggested Eggplant Parmesan. That's the only suggestion I needed. We both love it, so off I went.
- 3 large cans of crushed tomatoes
- 4 Italian sausage links
- 1/2 cup diced onion
- 3 large cloves of garlic (minced)
- Olive oil
- Red wine
- Seasoning: parsley, oregano, thyme, rosemary, basil, salt, pepper.
- 2 large eggplants
- bread crumbs
- 4 eggs
- Corn oil for frying eggplant
- Parmesan cheese
- 8 ounces good mozzarella cheese
- Coat the bottom of a saucepan with olive over medium high heat
- Poke holes in the sausage w/ a fork and brown in the oil
- Add onion and garlic (sweat them, don't let them brown)
- Deglaze with about 1/4 cup of the red wine & cook down on low
- Add tomatoes, seasoning and simmer on very low for at least one hour. Stir every so often to keep from sticking
- Peel the eggplant and slice into 1/4 inch pieces
- Soak eggplant in beaten eggs (beat them w/ some parsley, salt, pepper & Parmesan cheese
- Dredge the eggplant in seasoned breadcrumbs with parsley, salt, pepper & Parmesan cheese mixed in
- Fry the eggplant in corn oil until golden brown
- Drain on a paper towel
- Remove sausages from the sauce (they are for flavor) I serve them on sanwiches for another meal usually
- Cover the bottom of a 9 x 13 baking dish with sauce
- Alternate layers of eggplant, cheese, sauce (in that order) until ingredients are all used and your final layer is cheese
- Bake at 350 until cheese is bubbling
- Take out and let it rest
Tip: I always recommend letting any
casserole dish sit and rest to let the ingredients really meld together. If you cut it right away, it may turn into a soupy mess. Don't be in a rush.
Serve: I like to serve in a pasta bowl with some of the extra sauce on the side, salad and garlic bread. Enjoy!
Feel free to share your take on eggplant Parmesan with me! Email me
your tips, tricks and suggestions, or feel free to leave a comment here. Thanks for visiting!