Crispy Eggplant With Pepper And Sausage Ragu Recipe

Name: Crispy Eggplant With Pepper And Sausage Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 link spicy Italian sausage; 1 tbs olive oil; 1/2 red onion thinly sliced; 2 cloves garlic - minced; 1/2 red bell pepper - thinly sliced; 1/2 green bell pepper - thinly sliced; a splash of dry red wine; a hearty pinch of whole fennel seed; a hearty pinch of crushed red pepper; 1/2 cup marinara sauce; 2 thick slices of eggplant; 1 egg; 2 tablespoons milk; 1/2 cup seasoned bread crumbs; 2 tablespoons shredded parmesan plus extra; non stick spray

Servings: persons

1 link spicy Italian sausage
1 tbs olive oil
1/2 red onion thinly sliced
2 cloves garlic - minced
1/2 red bell pepper - thinly sliced
1/2 green bell pepper - thinly sliced
a splash of dry red wine
a hearty pinch of whole fennel seed
a hearty pinch of crushed red pepper
1/2 cup marinara sauce
2 thick slices of eggplant
1 egg
2 tablespoons milk
1/2 cup seasoned bread crumbs
2 tablespoons shredded parmesan plus extra
non stick spray

1
heat the oven to 350. Put the sausage on a sprayed cookie sheet and pop it in the oven (you may want to poke a couple holes in it) and bake it until it's nicely browned - turning occasionally. When it's done take it out and crank the oven up to 400.
2
meanwhile, cook the onions in the olive oil over medium heat (in a large skillet or a saucepan) until they start to sweat
3
add the garlic and peppers as well as the fennel seed and red pepper, and cook until the peppers are just soft. Add the wine and marinara.
4
Cut up the sausage into bite size peices and add to the peppers, turn off the heat and let it all rest.
5
Whisk the egg and milk together in one shallow pan and the breadcrumbs in another. Cover a cookie sheet with foil and spray it with no stick.
6
Dip the eggplant slices (both sides) in egg mixture, then crumbs, then onto the cookie sheet. Spray the tops with no stick too. Put them in the oven for about 10-12 minutes, then flip them and sprinkle the top of each with parmesan. Bake until brown and crispy (maybe 7-10 more minutes)
7
Heat the ragu back up and spread it on a plate, top with the eggplant and a bit more parmesan. Get a glass of wine and enjoy!!!

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 link spicy Italian sausage, 1 tbs olive oil, 1/2 red onion thinly sliced, 2 cloves garlic - minced, and more.

Yes, Crispy Eggplant With Pepper And Sausage Ragu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Eggplant With Pepper And Sausage Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions