EGGPLANT AND SAUSAGE RECIPES RECIPES

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EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...



Easy Eggplant Lasagna - How to Make Vegetarian Eggplant ... image

This eggplant lasagna from Delish.com is cheesy and completely meat free.

Provided by Lena Abraham

Categories     gluten-free    low-carb    vegetarian    date night    winter    dinner

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

2

medium eggplants, about 6" to 8" long

kosher salt

1 tbsp.

extra-virgin olive oil

3

cloves garlic, minced

1

yellow onion

2 tsp.

dried oregano

Freshly ground black pepper

1

25-oz. jar marinara

16 oz.

whole milk ricotta

1/2 c.

freshly grated Parmesan

1

large egg

1/4 c.

chopped fresh parsley, plus more for garnish

4 c.

shredded mozzarella

Steps:

  • Preheat oven to 400°. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.

SAUSAGE WITH PEPPERS AND ONIONS RECIPE - NYT COOKING



Sausage With Peppers and Onions Recipe - NYT Cooking image

For an easy, hearty dinner (or breakfast or lunch) buy fresh Italian pork fennel sausages, preferably from an Italian deli or butcher. Pair them with quickly stewed peppers and onions, splashed with vinegar, and fried eggs.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)
Extra-virgin olive oil
3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
2 medium red onions, sliced into 1/4-inch half-moons
Salt and pepper
2 garlic cloves, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper
Pinch of dried oregano
Basil leaves, for garnish
4 large eggs (optional)

Steps:

  • Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
  • Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.  
  • Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
  • If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 892, UnsaturatedFatContent 46 grams, CarbohydrateContent 14 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 34 grams, SaturatedFatContent 26 grams, SodiumContent 1665 milligrams, SugarContent 7 grams

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