Tuesday, August 29, 2006

Carly's Eggplant Capri... A New Recipe

"Mother's words of wisdom: "Answer me! Don't talk with food in your mouth!"

-Erma Bombeck

Well, my big New Year's resolution for 2006, was to create some new recipes. I didn't say how many. LOL. To date I have only come up with three new ones, so I decided it might be time to put the chef's hat on and get busy. LOL. The garden is beginning to harvest, and I have lost of wonderful fresh ingredients to work with, so, here is my newest creation. It's easy to prepare, and super yummy, so don't wrinkle your nose when you see it has eggplant in it...just give it a try. :) Then you can tell me you hate it. Now sit up straight! :)

Carly's Eggplant Capri

3 medium sized fresh Eggplant
(sliced in 1-inch slices)

1 8 oz.. pkg. Shredded Italian cheese blend (Provolone, Fontina, Romano, Mozzarella, Asiago, Parmesan)

1/2 lb. Hot Italian Sausage (bulk)

1/2 cup chopped white onion

1/2 cup. Chopped, Marinated, Sundried tomatoes

1/2 cup Broccoli florettes

1 cup Progresso Garlic/Herb bread crumbs

2 16 oz. Jars Classico Sun-Dried Tomato Alfredo sauce

Heat oven to 375. In a non-stick skillet, over medium heat, cook the sausage until cooked thoroughly, drain and set aside. Prepare and cut the eggplant into 1-inch slices. Dip the eggplant in either, 3 tbs. Milk or 1 beaten egg, then dip into the bread crumbs to coat both sides of the slices. In a skillet, cook the eggplant slices in 2 tbs. vegetable oil, over medium heat until brown on both sides. Arrange the browned slices in two layers in a medium, non-stick, baking dish. Pour one jar of the sauce to cover the first layer of the eggplant. Add the cooked broccoli florettes as a center, and put the crumbled sausage, onions andchopped sundried tomatoes on top. Sprinkle with about half the cheese mixture. Top with the remaining eggplant slices, the second jar of sauce, and top with the cheese mixture. Bake for 35- 45 minutes or until brown and bubbly on top. Serve and enjoy!

Serves 3
NOTE: I like a lot of sauce with this recipe, but it can be made with one jar, if you prefer. You can substitute fresh, chopped, Roma tomatoes for the sundried tomatoes.

To see my other recipes, visit my recipe blog "Ellipsis...East Bay Cuisine."

-OndineMonet
"Ingredients"
Berkeley, California
August 28th, 2006
Evening

4 comments:

Gaboatman said...

Carly
This recipe sounds delicious. I'm going to print it out and try it sometime soon. I'll let you know how mine turned out. I had no idea you had a recipe blog. I'll be checking that out, too.
Sam

Karen Funk Blocher said...

You HAVE to make this when I finally get to Berkeley!

Suzanne R said...

I've never had eggplant -- would you believe that? If it's in my supermarkets, I have just looked past it. LOL! Your recipe sounds very interesting and I would even say good if I had an inkling of what it might taste like. ;-)

Pamela said...

Carly, this sounds so yummy! I love eggplant. I've just always cut it into cubes and sauteed it with veggies. I like the idea you have for it here. When I want to use it, nobody in my family wants to try it. Maybe they'll like this recipe! We'll find out!
Pamela