Eggplant Sausage Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 606
  • Fat:
  • 36 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 94 mg
  • Sodium:
  • 1066 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 4 g
  • Protein:
  • 31 g


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Eggplant Sausage Casserole

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If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well.

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 45 min. Bake: 45 min. + standing

Ingredients:

  • 1 package (16 ounces) penne pasta
  • 2 pounds bulk Italian sausage
  • 1 medium eggplant, peeled and cubed
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
    In the same skillet, saute the eggplant, onion and garlic in oil. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage.
    Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta cheese. Top with half of the mozzarella cheese and remaining sausage mixture.
    Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.


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