Recipe(tried): Light Eggplant Parmigiano with Chicken Sausages and Italian Rolls

My sister found this recipe, and we made it together for a family gathering. It was light and flavorful, especially for a group. Use the fresh basil, though, not dried, for a really great dinner.

EGGPLANT PARMIGIANA

2 medium eggplant, with glossy firm skin
3 egg whites
3 tbsp water
Breadcrumbs [I used dried, mixed with 1 tbsp Italian seasoning]
3/4 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1/2 cup slivered fresh basil
2 1/2 cups tomato sauce [see below]

Preheat oven to 400 degrees F. Spray 2 rimmed baking sheets.

Cut eggplant into 1/4 inch slices. Dip in egg whites whisked with water. Dip into crumbs to coat well. Place on prepared baking sheets.

Bake 15 minutes, flip all slices over, and bake another 15 minutes.

Spray a 9x13 inch baking pan with 2-3 inch sides.

Stir basil into sauce [below]. Spread 1/2 cup of sauce onto bottom of baking pan. Overlap layers of eggplant rounds to cover bottom. Spoon 1/2 of sauce over rounds, and top with 1/2 of the mozzarella. Add a second layer of the remaining eggplant, and top with the last of the sauce, the remaining mozzarella, and the Parmesan.

Bake 20 minutes until the top is golden. Let sit 5 minutes before cutting into squares.

SAUCE
The recipe called for a 28 oz jar of marinara sauce, but this simple sauce, below, tasted far fresher than jarred sauce.

1/2 medium onion, diced finely
3 cloves garlic, diced finely
1 1/2 tsp Italian seasoning (or use 1/2 tsp each of oregano, thyme, and rosemary)
1 (28 oz) can crushed tomatoes
Olive or canola oil

Heat medium saucepan over medium heat. Add 1 tbsp oil, heat until shimmering. Add onion, cook 3-5 minutes until softening but not browned. Adjust heat as needed. Add garlic, cook and stir another minute. Add seasonings, slightly crushed in the hand, cook and stir another 2 minutes. Add tomatoes, stir well, and simmer while eggplant is baking. Add salt and pepper to taste. Add basil - as noted above - just before using sauce.

CHICKEN SAUSAGE

We have many great sausage makers here in WI, but if your choices are limited, try either chicken with rosemary, or mild Italian chicken sausages. Warm a 12 inch frying pan over medium heat. Add a swirl of olive oil. Add sausages, and brown over medium heat. Reduce heat to low to cook through, 10-15 minutes. Remove from pan, drain, and cut into 2 inch pieces on the diagonal. Keep warm. Serve a piece of sausage with each eggplant square. If you have leftover sauce, warm it and serve on the side.

ITALIAN ROLLS

Note: I buy a one pound bag of pizza dough regularly from my local baker to make these rolls. We were able to bake them alongside with the eggplant, and they were just the right temperature by the time we were ready for dinner. The salt in the topping compensates for the lack of salt in the dough. These rolls are yeasty and have a great crust, a wonderful pairing with spiced food.

Warm your oven to 200 degrees, then turn off (Or find a warm spot for rising.) Flour a counter top or board, and place dough on board, lightly flouring its top. Punch down gently. Pat and gently stretch into a rectangle. Cut into 12 equal pieces with kitchen shears. Pull and shape each piece into a round roll shape.

Spray a 12 cup muffin pan. Place a roll in each cup. Coat a piece of plastic wrap or parchment paper with cooking spray and lightly top the pan. Fill a bowl with tap water, as warm as you can get the water. Place on oven rack along with rolls. Let rise 45 minutes to one hour in closed oven.

Remove pan from oven and preheat to 400 degrees F.

Remove plastic wrap carefully from rolls. Mix together 1 egg yolk and 1/2 tsp salt. Paint onto tops of rolls with kitchen brush, being careful not to let it drip down the sides.

Bake 13 minutes or until golden brown. Remove rolls to rack to cool; serve slightly warm.