Eggplant Sausage Casserole
Country Woman
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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.