Eggplant is one of those vegetables that is definitely hit or miss with folks. Actually, it is classified as a berry. I have always liked it as it gives me an opportunity to try several new dishes, mostly Greek. My wife, however, is in the other category as she was forced to eat it growing up fried only. I have had success with several of these dishes over time, mostly when I didn't tell her in advance. I got this recipe from Folgarelli's, an Italian Deli in downtown Traverse City, MI. I prepared this in 'coin style', but the recipe also allows for long slices skin on with the meat/cheese mix then rolled up with pasta sauce on top; your choice. I also added the sausage.
1 eggplant, peeled and sliced into thin coins
½ pound breakfast sausage, browned
2 eggs, whisked
Breadcrumbs
½ cup Ricotta
½ cup Mozzarella
½ cup Provolone
½ cup Parmesan
Vodka Sauce
Brown sausage and drain, keep warm. Whisk eggs in dish. Peel and slice eggplant to thin-medium. Discard ends.
Dredge eggplant slices into egg then crumbs and place in lightly oiled skillet at medium-low heat for 8 minutes, turning once.
If you buy large eggplant, you can slice it lengthwise and roll up later after cheese/sausage additions. Preheat oven to 350.
Arrange
slices on serving platter and evenly spread warm sausage, all the cheeses, and
then drizzle warm Vodka Sauce overall. Place
in 350 oven for 10 minutes to melt cheese a bit. Serve with salad.
"Very well, I will marry you if you promise not to make me eat eggplant"
Gabriel Garcia Marquez
WiFi provided by AT & T Wireless
No comments:
Post a Comment