There are two secrets to perfect egglant parmesan:

  1. peeling
  2. sweating

The skin of an eggplant is quite bitter and can ruin the whole dish.  Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water.  To make it fry up crisp, you want to draw some of the water out.  To do that, you want to “sweat” the eggplant.  That means you will slice it and salt each side, very generously.  After just a few minutes, you will notice beads of “sweat” on the slices.  That is the moisture being drawn out.  After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

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Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)
  • 2 (28-ounce) cans crushed tomatoes and juices
  • 3 tablespoons freshly chopped italian parsley
  • 3 tablespoons freshly chopped basil leaves
  • 1/2 tablespoon Italian seasoning
  • Salt and black pepper
  • Sugar, to taste

Eggplant:

  • 2 cups breadcrumbs
  • Oliv oil, for greasing dish (I use myMisto)
  • 3 tablespoons finely chopped Italian parsley
  • 1/2  tablespoon Italian seasoning
  • 1 tablespoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 2 tablespoons water
  • 2 medium eggplants (about 2 1/4-pounds), cut into round slices (it’s your preference how thick you want to slice them, my husband likes them really thin) and sweated
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • Roasted Red Pepper Tomato Sauce
  • 12 ounces grated mozzarella, plus1/2 pound fresh mozzarella, thinly sliced
  • 12 ounces grated fontina
  • 3/4 cup grated Pecorino Romano
  • Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat.  Add the onion and cook until soft.  Add the garlic and red pepper flakes and cook for 1 minute.  Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes.  Emulsify with a hand blender and process until smooth.  Add the parsley, basil and oregano and season with salt and pepper.  Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F.  Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl.  Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.  In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.  Shake off any excess breading and transfer the egg plant to a baking sheet.  Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat .  Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch.  Using tongs, transfer to a paper towel-lined baking sheet.  Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.  Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil.  Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

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I love sausage.  I mean I looooove sausage.  Patties or links with breakfast, crumbled hot italian in spaghetti sauce or grilled (preferably over charcoal) and served in a hoagie roll with onions and peppers.  Today I will talk about the latter.

My fiance is from Long Island and grew up eating Sausage and Peppers.   This weekday meal consisted of some kind of grilled sausage, or bratwurst, served in a roll and heaped with sautéed onions and green peppers.  He has turned me on to this simple, easy and delicious meal that I thought just couldn’t get any better.  Until I stopped by the Pine Street Market to check out what they had to offer.

My massage therapist told me about the new deli that had recently opened in Avondale.  One of his clients had shared they had a quite an array of meats to choose from…including fennel sausage (which I happen to adore), black truffle salami, chorizo and more!  I chose the roasted poblano pepper sausages, chorizo salami and some chevre. 

Oh yum.

I know I said earlier I didn’t think Jim’s Sausage and Peppers could get any better…but piling those veggies on top of that poblano sausage just (to quote Emeril), “kicked it up a notch.” 

What do you like to put on your grilled sausage?

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My goody bag

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My goodies

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Sausage & Peppers

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