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Eggplant Sausage Casserole Recipe

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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.

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12 Servings
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 tablespoons Crisco® Pure Olive Oil
2 garlic cloves, minced
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 eggplant and onion in oil. Add garlic; cook 1 minute longer. 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 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.

Nutrition Facts: 1 serving (1 each) equals 606 calories, 36 g fat (15 g saturated fat), 94 mg cholesterol, 1,066 mg sodium, 41 g carbohydrate, 4 g fiber, 31 g protein.

Eggplant Sausage Casserole published in Country Woman January/February 2005, p29

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This hearty and comforting dish is true comfort food. Easy to make, this recipe is sure to be a family…

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Reviews for Eggplant Sausage Casserole (1)