Eggplant Parmesan Recipe [DAY 109]

Eggplant Parmesan Recipe [DAY 109]

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How to make homemade Italian turkey sausage mix (Pasta with Sausage & Spinach Recipe): https://www.youtube.com/watch?v=yTQM4E6vZHw&list=PLGRnDhMJALhGAlq1rnqWRR7swW7NxZnYf&index=3
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Laura’s original recipe: https://www.youtube.com/watch?v=63PgxriGXrA
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RECIPE
DAY 109 – Eggplant Parmesan

Serves 6

Ingredients:

1 Large Eggplant (about 1 ½ lb (700g)) [sliced lengthwise into 1/8 inch (0.3 cm) slices] 4 cups (1 kg) Meat Sauce
5oz (150 g) Fresh Mozzarella
6 Eggs [beaten] Some All Purpose Flour (to dredge the eggplant in)
Some Vegetable Oil (enough to have about ¼ inch (0.6 cm) of oil in the pan)
Some Fresh Parmiggiano Reggiano
Salt & Pepper (to taste)

For the Meat Sauce (makes about 9 cups (2.3 kg)):

1 Medium Onion [chopped] 3 Tbsp (40 g) Extra Virgin Olive Oil
1 lb (500 g) Ground Beef Sirloin
*1 lb (500 g) Ground Sweet Italian Sausage
1 cup (240 ml) Dry Red Wine
3 28oz (2.4 kg in total) Cans of Tomato Puree
14oz (400 ml) Water
10 Fresh Basil Leaves
Salt & Pepper (to taste)

** for the homemade Italian Turkey Sausage meat mixture:
1 lb (500 g) minced turkey
1 tsp (6 g) salt
1 tsp (1 g) freshly cracked black pepper
1 tsp (2 g) garlic powder
1 tsp (2 g) onion powder
1 tsp (1 g) dried basil
1 ¼ tsp (0.5 g) dried parsley
2/3 tsp (2 g) paprica
2/3 tsp (3 g) hot pepper flakes
¼ tsp (0.5 g) fennel seeds
a pinch brown sugar
a pinch dried oregano
a pinch dried thyme
1 Tbsp (15 ml) red wine vinegar

Process:

To make the meat sauce:

1) Preheat the extra virgin olive oil in a large saucepan over medium high heat. Add in the onion and cook until soft and translucent for about 4 minutes.

2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through for about 10 minutes. Add the wine and cook for 1 minute.

3) Add the tomato puree and if it is very thick add ½ can (400 ml) of water. Partially cover the pan, turn the heat down to low and cook for 4 hours checking on it every now and then and just giving it a stir.

4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as you add them in. Turn heat off and let it sit for 10 minutes.

To make the eggplant parmesan:

5) In a shallow dish whisk the eggs, season with salt and pepper, mix it in, and set aside. Add the flour into another large shallow dish, season with salt and pepper, mix it in, and set aside.

6) Preheat your oil over medium heat until nice and hot.

7) Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil. Cook for about a minute on each side until golden brown. Drain on paper towels and season with some salt as soon as they come out of the oil. Continue cooking up the rest of the eggplant making sure to put a layer of paper towels between each layer of eggplant to soak up any oil.

8) Preheat your oven to 350 degrees (180 degrees in Celsius).

9) Take a 9 by 9” (23 by 23 cm) casserole dish and spread a little bit of meat sauce in the bottom. Add your eggplant in a single layer and add just enough sauce to cover the eggplant (about a tablespoonful) but don’t make it too saucy otherwise it will be very soggy. Sprinkle the top with lots of fresh parmiggiano reggiano and dot it with fresh mozzarella. Continue with the remaining eggplant. The very top layer should be with lots of parmiggiano and mozzarella.

10) Bake for about 20 minutes or until hot and bubbly. Let it sit for 10 minutes before serving.

Recipe by: Laura Vitale
Edited by: Ruta