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Eggplant Sausage Casserole

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.

12 ServingsPrep: 45 min. Bake: 45 min. + standing

Ingredients

1 package (16 ounces) penne pasta
2 pounds Johnsonville® Ground Sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 tablespoons 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.

2 of 2

Eggplant Sausage Casserole (continued)

Directions (continued)

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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.