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.
Ingredients:- 3 large cans of crushed tomatoes
- 4 Italian sausage links
- Garlic
- 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
Get cooking:
- 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!
Deb Castellucci is happy to share food related tips & tricks, recipes, favorite restaurants and ideas for entertaining and more! I'm happy to share what I have learned over the years and look forward to learning more from my Glens Falls neighbors! I grew up in the Glens Falls area and I know that there are tons of fellow foodies out there who would love to share what they know too! Feel free to contact me here or like us our Glens Falls Gourmet Facebook page to see daily posts!
Mary Longley Beside cooking being my middle name, most people call me Mary. My cooking experience started out of necessity, and with lots of successes and not so successful gourmet delights, I learned to be a little creative with some foods and found things that stay consistently on my list. Spending time in the kitchen is therapy for me and entertaining to share the successes. I look forward to sharing some of my creativity with everyone.
Amberly Rundell Hey foodies! My name is Amberly and I'm absolutely thrilled to be a part of this blog. One of my greatest passions is trying different foods from around the world - from Asian to Indian, to Thai and Mexican, I love it all! My recent travels have opened up my palette to whole new world of tastes, spices and aromas and I'm so excited to share them with you all. Im also a huge wine enthusiast. I love to cook with wine. (And sometimes, I even add it to my food!) I welcome you to add little "spice" to your life. Explore our blog for some of the best recipes and wines from all over the globe!
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