Eggplant Sausage Casserole Recipe
Eggplant Sausage Casserole Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) penne pasta
  • 2 pounds bulk Italian 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

Nutritional 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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Eggplant Sausage Casserole in Country Woman January/February 2005, p29

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Eggplant Sausage Casserole

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 17, 2014

"This was really good!! Couldn't taste the eggplant at all. Definitely will make again!"

MY REVIEW
Reviewed Apr. 11, 2013

"I am going to try this today, but I might just use a jar of sauce instead of tomatoes/paste."

MY REVIEW
Reviewed Mar. 30, 2013

"I added mushroom, Italian seasoning, garlic powder, salt & pepper for extra flavors. I even added extra diced tomatoes & tomato sauce to keep it from being so dry, & it still turned out too dry. Was just OK so no, will probably not make it again. I was really disappointed for I love eggplant & sausage. Hubby said please do not make this again."

MY REVIEW
Reviewed Oct. 30, 2012

"This was really good! The only thing I would change next time is less noodles. I, too, felt they were either too big or too many-- I couldn't fit the whole casserole in the 9x13. I wouldn't change anything else. The eggplant was a nice change!"

MY REVIEW
Reviewed Aug. 8, 2012

"This was very good I did use prego healthy sauce instead of the tomatoes and paste and also used chicken italian sausage everyone liked it"

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