Italian Sausage and Eggplant Casserole
Italian Sausage and Eggplant Casserole is prepared with layers of Italian sausage and eggplant slices draped in béchamel sauce and melted cheese.
Servings: 8
Ingredients
- 2 eggplants, sliced longwise, about 1/8-inch thickness
- salt
- 1 tablespoon 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
- Layer slices of eggplant on a large baking sheet; sprinkle each slice with salt and set aside for 10 to 15 minutes.
- Meanwhile, prepare the Bechamel Sauce and set it aside.
- Preheat oven to 400˚F.
- Heat 1 teaspoon olive oil in a large nonstick skillet. Add onions and garlic; stir and cook for 1 minute.
- Add sausage to the skillet and continue to cook and stir occasionally for about 8 to 10 minutes, or until sausage is browned; drain, then stir in the diced tomatoes. Set aside.
- Heat 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
- Spread 1 cup of 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.
- Repeat with 2 more layers, and top with remaining bechamel sauce.
- Sprinkle the top with cheese.
- Bake for 25 to 30 minutes, or until bubbly and top is lightly browned.
- Remove from oven and let stand 10 to 15 minutes.
- Serve.
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 Slicing: 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 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.
Nutrition
Calories: 290kcal | Carbohydrates: 11g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 518mg | Potassium: 525mg | Fiber: 4g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg
