The cold weather is upon us, which calls for lots of comfort food! This Eggplant Parmigiana is just that. Enjoy with a glass of Ferrari-Carano Siena or Sangiovese for the perfect pairing!
- 1 large Eggplant
- 1lb Italian Sausage
- 1 24-oz jar of tomato sauce
- 1 yellow onion, diced
- 2 tbsp garlic, minced
- ¼ cup red wine
- 2 quarts of frying oil, canola, vegetable, or peanut
- 2 cups breadcrumbs
- 2 cups flour
- 4 large eggs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 cups grated parmesan, divided
- 1lb low moisture mozzarella, shredded
- Salt and pepper to taste
- Olive oil
- Preheat a medium pot on medium high heat. Add 1tbsp olive oil and sear sausage until golden brown. Add onion and garlic and cook until caramelized. Deglaze with red wine and add tomato sauce. Reduce heat to low and simmer for 1 hour.
- While the sauce is simmering, heat 2 quarts of oil to 325 degrees F in a large Dutch oven. Slice the eggplant into 3/8th inch rounds and set aside.
- Prepare a breading station starting with a bowl of flour, a bowl with 4 beaten eggs, and a bowl with the breadcrumbs mixed with the basil, oregano, rosemary, and a ½ cup of the parmesan. Bread each slice of eggplant by placing in flour first, then egg, then breadcrumbs, making sure to knock off any excess coating between each step.
- Fry the breaded eggplant in the oil until golden brown, about 2 minutes on each side. Preheat your oven to 400 degrees F.
- Prepare either 4 individual ramekins or a 10-inch cast iron skillet by lightly brushing with olive oil. Mix the mozzarella with the remaining parmesan cheese.
- Build the dish by layering a small amount of sauce at the bottom, then add a layer of eggplant, cheese mixture, then sauce. Repeat until finished, making sure to reserve some sauce and cheese mixture to top.
- Bake for about 15 minutes, until the cheese is golden brown. Be sure to cool for 15 minutes before serving.