Eggplant parm isn't a dish that screams summer, but with some beautiful looking eggplant showing up at the farmer's market, I really had no choice but to make it.
Eggplant & Sausage Parm
2 large Eggplants
3 Cilantro Chicken sausages (casing removed)
1 Mozzarella ball
1 cup tomato basil pasta sauce
1 cup shredded parmesan cheese
8 basil leaves
Peel and cut the eggplant into slices. In a saute pan over medium-high heat cook the eggplant for about a minute on both sides. In an oven-proof pan, spread a layer of sausage on the bottom of the pan, completely covering it. Put any leftover sausage in the saute pan and cook. Put a layer of eggplant over the sausage, cutting some pieces as needed to create a full layer. Slice the mozzarella ball and make a layer with the slices of cheese. Spoon tomato sauce over the cheese and then cover with foil and cook at 425F for thirty minutes. Take it out of the oven and remove the foil ... then top with the parmesan and cooked sausage. Switch the oven to broil and put the parm back in until the top bubbles and the edges get crispy. Enjoy!
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