Step-by-Step Guide to Prepare Homemade Mike's Sausage Eggplant Parmesan

Mike's Sausage Eggplant Parmesan
Mike's Sausage Eggplant Parmesan

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's sausage eggplant parmesan. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Sausage Eggplant Parmesan is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Mike's Sausage Eggplant Parmesan is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's sausage eggplant parmesan using 33 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mike's Sausage Eggplant Parmesan:
  1. Take Meat
  2. Get 1 1/2 lb Italian Sausage [in casing]
  3. Get 2 tbsp Olive Oil
  4. Take Homemade Red Sauce
  5. Prepare 5 medium Roma Tomatoes [cut into 1" cubes]
  6. Make ready 1 can 28 oz Crushed Or Stewed Tomatoes
  7. Prepare 2 can 6 oz Tomato Paste
  8. Prepare 2 can 15 oz Tomato Sauce
  9. Make ready 1/3 cup Fresh Garlic [rough chop-packed]
  10. Make ready 1 tbsp Sun Dried Tomatoes [fine chopped-packed]
  11. Get 7 large Basil Leaves [rough chop]
  12. Get 1/4 cup Fresh Parsley [rough chop-loose pack]
  13. Make ready 1 large White Onion [chopped]
  14. Take 2/3 cup Fresh Celery [chopped with leaves]
  15. Prepare 1 tsp Each: Italian Seasoning - Onion Powder - Salt
  16. Take 1/2 tsp Each: Black Pepper - Red Pepper Flakes Or Red Pepper Oil
  17. Take 1 1/2 tsp Brown Sugar
  18. Make ready 2/3 cup Black Olives [halved]
  19. Prepare 1/4 cup Cabernet Sauvignon [a quality bottle]
  20. Make ready 1/4 tsp Fennel Seeds
  21. Get 1/4 tsp Baking Soda [x 2 to decrease acidity if needed]
  22. Prepare Eggplant
  23. Prepare 2 large Eggplants [room temperature-slice about 1/4" thick]
  24. Take 1 box 8 oz Panko Bread Crumbs
  25. Make ready 1 cup Chopped Fresh Parsley
  26. Prepare 1 tbsp Each: Garlic Powder - Onion Powder - Italian Seasoning
  27. Prepare 1/2 cup Parmesan Cheese [powdered in the bottle]
  28. Make ready 5 Fresh Eggs [mix in separate bowl]
  29. Prepare 3 cup High Heat Frying Oil
  30. Take Layer Toppers
  31. Prepare 2 box 8 oz Fresh Grated Parmesan Cheese
  32. Make ready 1 Additional Fresh Parsley
  33. Take 1 Additional Fresh Basil
Instructions to make Mike's Sausage Eggplant Parmesan:
  1. Canned goods and other items needed.
  2. Pull sausage from its casings and fry with 2 tablespoons olive oil in a large, thick bottom pot.
  3. Add everything in the Homemade Red Sauce Section to that same pot and simmer for up to 3 hours, stirring regularly.
  4. After boiling your sauce for some time, if you find your sauce tastes too acidic, [you feel as though it needs sugar] add 1/4 teaspoon Baking Soda to your boiling mixture, simmer and taste. Add an additional 1/4 teaspoon if you feel it's needed. Your sauce will foam up momentarily but no worries, it'll settle right down. Fine grated carrots will also calm any acidity if you don't have any Baking Soda on hand and you have the full 3 hours to simmer them down.
  5. Mix everything in your Panko Crumb Mixture Section except for the oil in a larger bowl and beat your eggs in a separate larger bowl.
  6. Slice [room temperature] Eggplants to about 1/4" thickness, dip in egg mixture, coat in seasoned Panko Crumb Mixture and fry on high for about 2 minutes on each side then drain on paper towels. Don't over fry but you will want crispy eggplants.
  7. Ladle Red Sauce on the bottom of a sprayed or non stick disposable serving tray. Lay fried Eggplant on top of that. Like making a Lasagne, add more sauce and Parmesan and lay more Eggplant. Repeat process until all Eggplant is positioned. Make this dish with as many layers as your pan can handle or create 2 levels and make two 9x12 pans worth. Top with Red Sauce, Parsley, fresh Basil and additional Parmesan Cheese.
  8. Bake for 30 minutes at 350°.
  9. This recipe makes two 9"x12" sheets with two layers of Eggplant. Allow dish to sit for 3 minutes before serving. Try serving this with a wedge salad, garlic bread and a quality Cabernet Sauvignon!

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