by aargersi
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aargersi's Notes:
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1
link spicy Italian sausage
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1
tbs olive oil
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1/2
red onion thinly sliced
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2
cloves garlic - minced
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1/2
red bell pepper - thinly sliced
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1/2
green bell pepper - thinly sliced
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a splash of dry red wine
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a hearty pinch of whole fennel seed
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a hearty pinch of crushed red pepper
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1/2 cup
marinara sauce
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2
thick slices of eggplant
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1
egg
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2 tablespoons
milk
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1/2 cup
seasoned bread crumbs
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2 tablespoons
shredded parmesan plus extra
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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 the hotline about this step!meanwhile, cook the onions in the olive oil over medium heat (in a large skillet or a saucepan) until they start to sweat
Ask the hotline about this step!add 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 the hotline about this step!Cut up the sausage into bite size peices and add to the peppers, turn off the heat and let it all rest.
Ask the hotline about this step!Whisk 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 the hotline about this step!Dip 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 the hotline about this step!Heat 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 the hotline about this step!this looks delightful!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
You are so creative...I love your recipes!