Melanie Cannizzaro Tritten • Cannizzaro Sauces
• 1 large or 2 medium eggplants
• 1 8oz. container ricotta cheese
• ½ c shredded parmesan cheese
• 1 c shredded mozzarella cheese
• 1 egg, beaten
• 1 jar cannizzaro marinara or arrabbiata
Slice eggplant in very thin, lengthwise slices.Lay out on baking racks or a broiler pan and sprinkle with salt. Bake at 350° F for 10 minutes. Meanwhile, mix the ricotta, parmesan and half of the mozzarella cheeses with the beaten egg. Spray a small lasagna
pan with non-stick spray and fill with half the jar of sauce.
Place 1 tbsp of the cheese mixture at the top of the large side of each slice and roll-up. Place seam side down in pan. Spoon remaining sauce over each roll and top with reserved half cup of mozzarella cheese. Bake at 400°F for 20 minutes or until bubbly and melty.
Tailgater Italian Style Sandwich
Courtesy of The Fresh Market
• ¼ c olive oil
• 1 lb italian sausage
• 1 red and green bell peppers, sliced
• 2 yellow onions, sliced
• 1 tsp each salt and pepper
• 4 garlic cloves, chopped
• 2 tbsp tomato paste
• 1 c chardonnay
• 1 c organic marinara sauce
• 4 fresh hoagie rolls
Heat the oil in a heavy, large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt and pepper, and cook until golden brown, about 5 minutes. Add the garlic and cook 2 more minutes. Add the tomato paste and stir. Add the wine and marinara sauce, stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch slices. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 10 minutes.
Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve hoagies immediately.