by aargersi
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aargersi's Notes:
Expand1 link spicy Italian sausage Ask a question about this ingredient
1 tbs olive oil Ask a question about this ingredient
1/2 red onion thinly sliced Ask a question about this ingredient
2 cloves garlic - minced Ask a question about this ingredient
1/2 red bell pepper - thinly sliced Ask a question about this ingredient
1/2 green bell pepper - thinly sliced Ask a question about this ingredient
a splash of dry red wine Ask a question about this ingredient
a hearty pinch of whole fennel seed Ask a question about this ingredient
a hearty pinch of crushed red pepper Ask a question about this ingredient
1/2 cup marinara sauce Ask a question about this ingredient
2 thick slices of eggplant Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/2 cup seasoned bread crumbs Ask a question about this ingredient
2 tablespoons shredded parmesan plus extra Ask a question about this ingredient
heat the oven to 350. Put the sausage on a sprayed cookie sheet and pop it in the oven (you may want to poke a couple holes in it) and bake it until it's nicely browned - turning occasionally. When it's done take it out and crank the oven up to 400.
Ask a question about this stepmeanwhile, cook the onions in the olive oil over medium heat (in a large skillet or a saucepan) until they start to sweat
Ask a question about this stepadd the garlic and peppers as well as the fennel seed and red pepper, and cook until the peppers are just soft. Add the wine and marinara.
Ask a question about this stepCut up the sausage into bite size peices and add to the peppers, turn off the heat and let it all rest.
Ask a question about this stepWhisk the egg and milk together in one shallow pan and the breadcrumbs in another. Cover a cookie sheet with foil and spray it with no stick.
Ask a question about this stepDip the eggplant slices (both sides) in egg mixture, then crumbs, then onto the cookie sheet. Spray the tops with no stick too. Put them in the oven for about 10-12 minutes, then flip them and sprinkle the top of each with parmesan. Bake until brown and crispy (maybe 7-10 more minutes)
Ask a question about this stepHeat the ragu back up and spread it on a plate, top with the eggplant and a bit more parmesan. Get a glass of wine and enjoy!!!
Ask a question about this stepthis looks delightful!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
You are so creative...I love your recipes!