HUNGRY YET? Hoagies Salads Wraps Specialty Sandwiches and much MORE!
Courtesy of John Tenaglia
Sicilian/ Purple & white
Deli & Caterer
Serving the entire Tri-State area 2300 S. 16th Street
We specialize in Pharmaceutical and Corporate Catering
Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜
Sicilian eggplants 2 Canola oil for frying 1 teaspoon hot pepper flakes 4 fresh or 1 small can plum tomatoes, cut into chunks 1 pound fresh Italian sausage, casings removed 2 ribs celery, finely diced 4 cloves garlic, minced and divided in two equal portions 1 small onion, finely diced cup basil, chopped cup fresh parsley, chopped cup breadcrumbs 4 eggs, beaten Salt and pepper to taste pound mozzarella cheese, sliced into 4 pieces
Including delivery and set up
215.271.5545 FAX: 215.271.3767
The three things I love about Philadelphia.
Directions Preheat oven to 350 degrees. Slice off the top of the eggplant, ½ inch below stem. Wash thoroughly. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Heat canola oil in a pot until hot. Add the scooped-out center part of eggplant along with the basil, parsley, half the garlic and salt to taste. Sauté until translucent and soft, about 10 to 12 minutes. Add tomato pieces and simmer on low until tomatoes soften. Remove from heat and turn into a bowl. Set aside. In the meantime, place the hollowed out eggplant shells into a casserole dish or baking pan, covering the bottom with water and place into the preheated oven for 30 minutes. Eggplant should be semi-soft when done. Set eggplants aside and grease pan with a little oil. Place eggplants back on pan. Meanwhile, in a frying pan over medium heat, add 1 cup water and the sausage. Using a wooden spoon, break up the meat into very small pieces. When sausage is 90% cooked, season with celery, onion and the other half of the garlic. Salt and pepper to taste. Finish cooking. Water should be evaporated. Drain sausage and place in bowl. Let cool briefly, and add the breadcrumbs and eggs. Stir to combine. Fill the scooped out eggplant halves with this mixture, dividing it evenly among the 4 halves. Bake an additional 30 minutes. When browned, spoon over with set aside eggplant and tomato mixture. Top with slices of mozzarella. Return to oven for an additional 10 minutes until cheese is melted. Serves 4.
11/4/09 4:16:46 PM
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Ferullo Insurance Agencies LLC
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