Serves: 4
This one is way out there! I’ve been wanting to try something like this for a while so having made homemade buns and there were a few leftover this was my chance. Of course you can use any kind of non-toast bread you would like for this recipe of making bread the base of this parmigiana recipe. I used turkey but you can use any ground meat you prefer.
Ingredients
2 tbsp olive oil
½ cup finely chopped red onion
½ cup finely chopped celery
½ cup finely chopped carrot
½ cup finely chopped bell pepper
1 pound ground turkey
½ cup white wine
2 tbsp tomato paste
1 can Aylmer diced tomatoes
Salt and pepper to taste
8 slices of bread
3 eggs
½ cup grated parmesan cheese
Cooking spray
2 tbsp vegetable oil
2 tbsp grated parmesan cheese
1 ½ cup shredded mozzarella cheese
Directions
Heat oil in skillet and sauté onion, celery, carrot and pepper for five minutes
Add turkey and cook until brown
Pour in wine and let sauté until most of the liquid has been absorbed
Add tomato paste and diced tomatoes and bring to a boil
Reduce heat to low and let simmer for ½ hour, the sauce should be thick, not liquidy
Add salt and pepper to taste
Take off heat and let cool
Combine eggs and parmesan cheese until well mixed
Line large baking sheet with aluminum foil and spray with cooking spray
Heat large skillet with oil
Dip slices of bread into egg mixture and cook until egg is golden on both sides, then place on baking sheet. Do this until all the bread has been cooked. Let bread cool
When you are ready to put it all together, preheat oven to 390°F
Spread meat mixture on each slice of bread
Top each slice of bread with parmesan and mozzarella
Bake for 20 minutes until everything is gooey
Serve with a salad, veggies or a mish mash of whatever you like. I made bruschetta, charcuterie board and antipasto sticks so that we could just pick whatever we wanted to eat with our vino.
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