Eggplant Parmesan with Creamy Sausage Alfredo
Playing off of a classic, this recipe swaps red sauce for its alfredo counterpart, creating this delicious dish, fit for dinner or breakfast!
Equipment
- Air Fryer could bake or pan fry
- Deep Plates
- Skillet
- Kitchen knife
Ingredients
- 1 large Eggplant
- 1 large Egg
- 1/2 cup Panko Breadcrumbs (I used keto)
- 1/3 cup Shredded Parmesan Cheese
- Salt and Pepper
- 1 pound Ground Sausage could use Italian sausage
- 1/2 tsp Italian Seasoning
- 1/4 tsp Sage (optional)
- 1/2 tsp Crushed Red Pepper
- 1/3 cup Heavy Whipping Cream
- 1/3 cup Stock
- 1/3 cup Mozzarella Cheese (or Italian blend)
- 1/3 cup Parmesan Cheese
- 2 cloves Garlic
- 2 tsp Olive Oil
- Fresh Parsley (optional for garnish)
Instructions
- On one plate or shallow bowl, crack egg and beat.
- On another, add breadcrumbs, parmesan cheese, salt and pepper and mix well.
- Slice eggplant in 1/4-1/2inch slices. Dip in egg, then coat in crumb mixture. Lay in air fryer basket (option to bake or pan fry these as well).
- Cook until outer edge is browned and crispy, about 15 minutes, flipping halfway through.
- While the eggplant bakes, in skillet, cook sausage.
- Add Italian seasoning, sage (if using), crushed red pepper, salt and pepper. Cook until browned.
- Add a bit of olive oil and minced garlic. Sautee until garlic is fragrant.
- Pour in stock to deglaze the pan. Once pan drippings are picked up, add heavy whipping cream and cook until a slow bubble forms.
- Add in both cheeses and stir. Turn heat down and continue to stir until a thick consistency. Adjust seasoning to taste.
- When eggplant is done, remove and serve topped with sausage alfredo. Garnish with fresh parsley. Enjoy!