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This Eggplant and Sausage Casserole is a hearty, comforting dish perfect for any night of the week. Combining the rich flavors of Italian sausage, tender eggplant, and gooey mozzarella cheese, this casserole is sure to become a family favorite. The diced tomatoes and aromatic herbs bring everything together in a delicious, savory blend. It's easy to make and even easier to love. Let's dive into this mouthwatering recipe!
Eggplant and Sausage Casserole Recipe
Ingredients:
- 1 large cut into cubes eggplant
- 1 lb casings removed Italian sausage
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 can 14.5 oz diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add onion and garlic. Cook until softened.
- Add eggplant and cook until tender.
- Stir in diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Combine sausage with the mixture and transfer to a baking dish.
- Top with mozzarella and parmesan cheese.
- Bake for 20 minutes or until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Mediterranean Eggplant Casserole Recipe
What you will need to make eggplant and sausage casserole
- Eggplant: Adds a tender, slightly sweet base that soaks up flavors from the sausage and spices.
- Italian sausage: Provides a rich, savory taste with a hint of spice, making the dish hearty.
- Onion: Gives a sweet, aromatic depth that complements the sausage and eggplant.
- Garlic: Infuses the dish with a robust, pungent flavor that enhances the overall taste.
- Diced tomatoes: Adds acidity and moisture, balancing the richness of the sausage and cheese.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer on top.
- Parmesan cheese: Adds a sharp, nutty flavor that contrasts nicely with the mozzarella.
- Oregano: Brings a warm, slightly bitter taste that pairs well with the tomatoes and sausage.
- Basil: Adds a fresh, sweet, and slightly peppery flavor, enhancing the overall dish.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant and Sausage Casserole Recipe
- Skillet: Essential for browning sausage and softening vegetables, ensuring even cooking and flavor blending.
- Baking dish: Holds the casserole mixture, allowing it to bake evenly and develop a golden, bubbly cheese topping.
- Cutting board: Provides a stable surface for chopping eggplant, onion, and garlic, ensuring safety and efficiency.
- Knife: Necessary for precise cutting of vegetables and sausage, contributing to uniform cooking and texture.
- Wooden spoon: Ideal for stirring ingredients in the skillet, preventing scratching and ensuring even mixing.
Eggplant and Sausage Casserole
A hearty casserole with eggplant and sausage, perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 1 large eggplant cut into cubes
- 1 lb Italian sausage casings removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14.5 oz
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add onion and garlic. Cook until softened.
- Add eggplant and cook until tender.
- Stir in diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Combine sausage with the mixture and transfer to a baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 20 minutes or until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes:
Great served with a side salad or crusty bread.
Read more: Eggplant Squash Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove cover and bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap and then foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove cover and bake as directed, adding 10-15 minutes to baking time if needed.
Using roasted eggplant instead of just sautéing it can add a smoky depth to the casserole.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 45 minutes, including cooking and baking time.
Can I use a different type of sausage?
Yes, any sausage you like will work.
Do I need to peel the eggplant?
No, you can leave the skin on for extra texture.
Can I make this dish ahead of time?
Yes, prepare it and refrigerate. Bake when ready to serve.
What can I serve with this casserole?
A simple green salad or garlic bread pairs well.
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