Eggplant Casserole with Italian Sausage
Aug 30, 2015, Updated Oct 29, 2025
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This Eggplant Casserole with Italian Sausage is a cozy, flavor-packed dish made with layers of tender eggplant, savory sausage, creamy béchamel sauce, and plenty of melty cheese.
Italian Sausage and Eggplant Casserole
Ever want to see eggplant in a whole new (and seriously delicious) way? You’re in for a tasty surprise, friend. This Eggplant Casserole layers tender eggplant slices, savory Italian sausage, and creamy béchamel sauce, all baked together with a ton of melty cheese. Every bite’s got that cozy, comforting, can’t-stop-eating-it energy.
Now, I have to say that when I first made this, I was sure the eggplant would steal the show. But nope… the sausage said, “Hold my fork.” The flavor combo is just perfect! The soft, slightly salty eggplant with that rich, creamy sauce? Total dinnertime win.
Why You’ll Love This Eggplant Casserole
- Flavor fusion: This casserole is a great blend of savory Italian sausage, delicate eggplant, and the rich creaminess of white sauce.
- A new take on eggplant: For those who are hesitant about eggplant, this recipe might just change your mind. The eggplant is softened and layered with robust sausage and creamy sauce, adding an appealing texture and absorbing the flavors of the dish. It’s a wonderful way to introduce this versatile vegetable to any skeptics.
- Versatile: This pork sausage casserole layered with thinly sliced eggplant can serve as a hearty main course for dinner, or as a side dish at a potluck. It’s also a great option for meal prepping, as it reheats well and can provide several meals throughout the week.
- Flexible: The recipe allows for customization. You can substitute your favorite types of cheese, try a different kind of sausage, or add other vegetables into the mix.
What’s Bechamel Sauce?
Bechamel sauce, also known as white sauce, is a classic French sauce and one of the five mother sauces of French cuisine. It’s a smooth, creamy sauce made from a roux – a mixture of butter and flour cooked together – and milk. The sauce is often seasoned with white pepper and a hint of nutmeg.
Sausage and Eggplant Casserole Ingredients
- 2 Eggplants, sliced longwise
- Salt
- 1 tsp Olive Oil
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 1 lb Italian Sausage, without casings
- 1 can (14.5 oz) Diced Tomatoes
- Bechamel Sauce
- 1 cup Shredded Italian Blend Cheese
How To Make An Eggplant Casserole with Italian Sausage
Be prepared because this dish might take a little longer to prep than your average meal, but trust me, every extra minute spent is worth it! The layered perfection of pork sausage, eggplant slices, creamy béchamel sauce, and melted cheese is absolutely irresistible.
- Salt the eggplant slices and set them aside.
- Preheat your oven to 400°F.
- In a big pan, sauté the onions and garlic in olive oil.
- Add sausage to the pan, cook until browned, then add the tomatoes.
- Prepare this 👉 Bechamel Sauce.
- In a separate pan, lightly fry the eggplant slices.
- In a baking dish, layer the meat sauce, eggplant slices, more meat sauce, and some Bechamel Sauce. Repeat this for two more layers, then sprinkle with cheese.
- Bake for 25 to 30 minutes until bubbly and lightly browned on top.
- Let it rest for 15 minutes before serving it with a big green salad and crusty bread on the side.
Recipe Tips & Tricks
- Prepping the Eggplant: Salting the eggplant slices and letting them rest draws out the excess moisture and helps to remove any bitterness. Pat them dry before cooking.
- Bechamel Sauce Substitute: If you can’t use bechamel for any reason, you can make it with Alfredo sauce.
- Layering: Assembling the casserole in layers of eggplant, sausage, and sauce ensures every bite is packed with flavor and the ingredients cook evenly.
- Resting Time: Let the casserole rest after baking before serving. This helps the juices redistribute and the casserole hold its shape when cut.
- Add-ins and Variations: Try adding other vegetables like zucchini or bell peppers, or swap the Italian sausage for a vegetarian substitute or ground beef.
- Cheese Topping: If you like a more browned, crispy top, place the casserole under the broiler for a couple of minutes after baking. Keep a close eye on it to prevent burning.
Storing and Reheating
- Refrigerate: Once cooled, place the leftovers in an airtight container and keep refrigerated for up to 4 days.
- Reheating: This casserole reheats well. You can cover it with aluminum foil and heat in a 350°F oven until heated through.
- Freezing: Assemble the casserole in a freezer-safe dish, cover, and freeze for 2 to 3 months. When ready to eat, you can bake it straight from frozen, just add some extra time to the baking process.
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Eggplant Casserole Recipe
Ingredients
- 2 eggplants, sliced longwise, each slice should be about 1/8-inch thick
- salt
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 2 cloves garlic, minced
- pinch salt
- 1 pound italian sausage, casings removed
- 14.5 ounces canned diced tomatoes, undrained
- Bechamel sauce
- 1 cup shredded Italian Blend Cheese
Instructions
- Prep the eggplant. Layer the eggplant slices on a large baking sheet, sprinkle each slice with salt, and set aside for 10 to 15 minutes.
- Make the sauce. Meanwhile, prepare the Bechamel Sauce and set it aside.
- Preheat the oven to 400˚F.
- Sauté the aromatics. Heat ½ tablespoon olive oil in a large nonstick skillet. Add the diced onions and garlic; stir and cook for 1 minute.
- Cook the sausage. Add the Italian sausage to the skillet and continue to cook and stir occasionally for about 8 to 10 minutes, or until browned; drain, then stir in the diced tomatoes. Set aside.
- Lightly fry the eggplant. Heat the remaining olive oil in a nonstick skillet. Pat dry the eggplant slices, add them to the skillet, and cook just until lightly browned on both sides, about 1 to 2 minutes.
Assemble The Casserole
- Layer. Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange about 6 slices of eggplant over the meat sauce. Add more meat sauce over the eggplants. Spread 1/3 of the bechamel sauce.
- Continue to layer. Repeat this with 2 more layers, and top it with the remaining bechamel sauce. Sprinkle the top with the shredded cheese.
- Bake. Transfer the baking dish to the oven and bake the casserole for 25 to 30 minutes, or until bubbly and the top is lightly browned.
- Rest and serve. Remove the casserole from the oven and let it rest for 10 to 15 minutes before cutting and serving.
Equipment
Notes
- Prepping the eggplant: Salting the eggplant slices and letting them rest draws out the excess moisture and helps to remove any bitterness. Just remember to pat them dry before cooking.
- Uniform slices: Using a mandolin to slice the eggplant ensures uniform thickness, allowing the slices to cook evenly. You will need about 18 to 20 thin slices of eggplant.
- Swap the Bechamel: Use a jar of Alfredo sauce if bechamel isn’t an option.
- Let it rest: Let the casserole rest after baking for the best texture.
- Try variations: Add veggies like zucchini or peppers, or replace the sausage with a veggie option or ground meat.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Katerina,
I have been making this wonderful recipe for years, and it is my ‘hands down’ favorite eggplnt recipe. It is so luscious. I made it recently for a bachelor cousin, and said it was ‘steamy elegance’!
My 22 year old Grandson never cared for the consistency of eggplant, but no problem here! I’m sorry that I never let you know how much I love this casserole. The Bechamel sauce is great and i am grateful for the tips you provided.
Katerina, I’ve been making your recipe for years now, with the Bechamel Sauce, and I should have commented before this. This is my hands down favorite eggplant recipe! I describe it as ‘luscious’.
All your tips are so helpful. One of my relatives that I made this casserole for, referred to it as ‘steamy elegance’ ! I can’t imagine why there are only 7 votes, My 22 year old Grandson nomally doesn’t care for recipes with eggplant, becsuse he has a problem with it’s consistency, but no complaints with this wonderful recipe.
I ended using ground beef instead of sausage turned out great three small
Did you use 2 regular eggplants, or, the long skinny Japanese ones?
Hi!
I used the regular eggplants.