Recipe of Quick Mike's Sausage Eggplant Parmesan
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Homemade Mike's Sausage Eggplant Parmesan. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Lettuce wraps. All these mike delightfully flavorful lunch snacks along with the filling can be prepared ahead of time, which leaves just re-heating the filling and wrap when you are prepared to eat. This is just a fun lunch to share with your children plus it teaches them that lettuce is a whole lot more elastic than people frequently give it credit for being. Some individuals choose to go with some teriyaki inspired filling; my children enjoys taco motivated fillings because of the lettuce rolls. You are absolutely free to think of a favourite meeting of one's very own.
Many things affect the quality of taste from Mike's Sausage Eggplant Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Sausage Eggplant Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Sausage Eggplant Parmesan is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Sausage Eggplant Parmesan estimated approx 1 hour 20 mins.
To get started with this particular recipe, we must first prepare a few components. You can have Mike's Sausage Eggplant Parmesan using 33 ingredients and 9 steps. Here is how you cook that.
This Homemade Red Sauce recipe goes great with Spaghetti, Baked Spaghetti, Pizzas, Pizza Rolls and Calzones as well. Unbaked, this freezes well for at least a month.
Ingredients and spices that need to be Get to make Mike's Sausage Eggplant Parmesan:
- Meat
- 1 1/2 lb Italian Sausage [in casing]
- 2 tbsp Olive Oil
- Homemade Red Sauce
- 5 medium Roma Tomatoes [cut into 1" cubes]
- 1 can 28 oz Crushed Or Stewed Tomatoes
- 2 can 6 oz Tomato Paste
- 2 can 15 oz Tomato Sauce
- 1/3 cup Fresh Garlic [rough chop-packed]
- 1 tbsp Sun Dried Tomatoes [fine chopped-packed]
- 7 large Basil Leaves [rough chop]
- 1/4 cup Fresh Parsley [rough chop-loose pack]
- 1 large White Onion [chopped]
- 2/3 cup Fresh Celery [chopped with leaves]
- 1 tsp Each: Italian Seasoning - Onion Powder - Salt
- 1/2 tsp Each: Black Pepper - Red Pepper Flakes Or Red Pepper Oil
- 1 1/2 tsp Brown Sugar
- 2/3 cup Black Olives [halved]
- 1/4 cup Cabernet Sauvignon [a quality bottle]
- 1/4 tsp Fennel Seeds
- 1/4 tsp Baking Soda [x 2 to decrease acidity if needed]
- Eggplant
- 2 large Eggplants [room temperature-slice about 1/4" thick]
- 1 box 8 oz Panko Bread Crumbs
- 1 cup Chopped Fresh Parsley
- 1 tbsp Each: Garlic Powder - Onion Powder - Italian Seasoning
- 1/2 cup Parmesan Cheese [powdered in the bottle]
- 5 Fresh Eggs [mix in separate bowl]
- 3 cup High Heat Frying Oil
- Layer Toppers
- 2 box 8 oz Fresh Grated Parmesan Cheese
- 1 Additional Fresh Parsley
- 1 Additional Fresh Basil
Instructions to make to make Mike's Sausage Eggplant Parmesan
- Canned goods and other items needed.
- Pull sausage from its casings and fry with 2 tablespoons olive oil in a large, thick bottom pot.
- Add everything in the Homemade Red Sauce Section to that same pot and simmer for up to 3 hours, stirring regularly.
- After boiling your sauce for some time, if you find your sauce tastes too acidic, [you feel as though it needs sugar] add 1/4 teaspoon Baking Soda to your boiling mixture, simmer and taste. Add an additional 1/4 teaspoon if you feel it's needed. Your sauce will foam up momentarily but no worries, it'll settle right down. Fine grated carrots will also calm any acidity if you don't have any Baking Soda on hand and you have the full 3 hours to simmer them down.
- Mix everything in your Panko Crumb Mixture Section except for the oil in a larger bowl and beat your eggs in a separate larger bowl.
- Slice [room temperature] Eggplants to about 1/4" thickness, dip in egg mixture, coat in seasoned Panko Crumb Mixture and fry on high for about 2 minutes on each side then drain on paper towels. Don't over fry but you will want crispy eggplants.
- Ladle Red Sauce on the bottom of a sprayed or non stick disposable serving tray. Lay fried Eggplant on top of that. Like making a Lasagne, add more sauce and Parmesan and lay more Eggplant. Repeat process until all Eggplant is positioned. Make this dish with as many layers as your pan can handle or create 2 levels and make two 9x12 pans worth. Top with Red Sauce, Parsley, fresh Basil and additional Parmesan Cheese.
- Bake for 30 minutes at 350°.
- This recipe makes two 9"x12" sheets with two layers of Eggplant. Allow dish to sit for 3 minutes before serving. Try serving this with a wedge salad, garlic bread and a quality Cabernet Sauvignon!
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