Eggplant Casserole Recipe
This Eggplant Casserole with Italian Sausage has everything you want in a dinner! It features creamy layers of hearty sausage, tender slices of eggplant, and melty cheese on top.
Servings: 6
Equipment
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 9x13-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.
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
Serving: 1.5cups | Calories: 421kcal | Carbohydrates: 15g | Protein: 18g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 61mg | Sodium: 599mg | Potassium: 700mg | Fiber: 6g | Sugar: 8g | Vitamin A: 116IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 2mg
