Eggplant Parmesan With Sausage and Mushrooms

Eggplant Parmesan or eggplant Parmigiana is a classic Italian-style casserole dish combining layers of breaded eggplant slices with tomato sauce, and Parmesan cheese. In this delicious variation, eggplant slices are breaded in egg and bread crumbs before being lightly fried in oil until crisp. Browned ground beef, Italian sausage, mushrooms, onion and garlic are mixed with ready-made spaghetti sauce. The lightly fried slices are layered with the meat sauce and Parmesan cheese. The casserole is baked until the vegetables are tender, the sauce is bubbling and the final layer of cheese on top has melted and turned golden brown.

Eggplant should feel heavy and solid, a result of being well hydrated. They should have smooth, shiny skin that is free of bruises. Check for ripeness by pressing on the sides. The indentation you make with your finger should spring back quickly. If it does not spring back quickly it can mean the eggplant is overripe, and possibly bitter. Smaller eggplants have fewer seeds than larger eggplant and can be less bitter. To help lessen possible bitterness, place thin slices of eggplant in a colander, salt liberally and allow them to set for up to an hour. Rinse eggplant in cold water, squeeze lightly between paper towels to drive out liquid and air, and pat dry.

Eggplant Parmesan with Sausage and Mushrooms


3 (1 pound each) medium Eggplant, peeled, sliced thin 1 pound Lean Ground Beef 1 pound Italian Sausage 1 pound Button or Cremini Mushrooms, sliced 2 medium size Yellow or White Onions, cut and quarter Garlic Cloves 1 large jar Spaghetti Sauce 1 (6 ounces) can Tomato Paste Plain Bread Crumbs 1 pound Fresh Parmesan Cheese, grated 1 can Parmesan Cheese, grated 2 Large Eggs Whole Milk Vegetable Oil


1. Preheat the oven to 350 degrees F. 2. Peel and slice thin eggplant (like pancakes). 3. In a medium sized bowl, beat the eggs together with a dash of milk. 4. Pour the bread crumbs into a shallow dish. 5. Dip the slices of eggplant into the beaten egg and then coat with the bread crumbs. 6. In a large frying pan, heat the vegetable oil. 7. Fry the eggplant in the oil until browned on both sides. 8. Place the browned eggplant onto a plate lined with paper towels. 9. Transfer the browned eggplant to the plate to drain. 10. Break up the ground beef and cook until browned. 11. Drain the excess fat. 12. Take the sausage and remove it from the casings. 13. Fry until browned. 14. Drain the fat to a side bowl. 15. Saute the onions in the drippings until translucent but not browned. 16. Use some oil drippings from the sausage and fry the mushrooms, drain. 17. In a large baking dish, place a layer of eggplant. 18. Spread the beef and sausage, mushrooms and onions. 19. Cover the layer with a light layer of spaghetti sauce. 20. Repeat with all layers until the eggplant has been used. 21. Sprinkle the grated Parmesan cheese completely over the top layer. 22. Mix all the ingredients that are left over and spread on top as the final layer. 23. Sprinkle the top with grated Parmesan cheese. 24. Bake until the cheese starts to brown, which takes approximately 45 minutes.

Check out our growing collection of the best, taste-tested eggplant recipes with cooking tips and techniques. Find the classic eggplant parmesan as well as creative new ways to take an ordinary eggplant and turn it into an extraordinary dish.

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