Best Eggplant Sausage Casserole Recipes

EGGPLANT SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., 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., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., 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.

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate as they cook, and set aside.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
• Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat.
• Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat.
• Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta, then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce, then top with the grated mozzarella and Parmesan.
• Bake for 1 hour, or until puffed and golden brown on top.

PASTA, EGGPLANT AND SAUSAGE CASSEROLE

Steps:

• Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
• While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
• Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
• Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
• Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.

SLOW COOKER/CROCK POT SAUSAGE, EGGPLANT AND TOMATO CASSEROLE

Steps:

• Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 2 to 3 minutes or until evenly browned. Remove to a plate lined with paper towel.
• Add onion, garlic and eggplant to pan. Cook, stirring often, for 5 minutes or until eggplant is golden. Stir in chilli and tomatoes. Cook for 5 minutes or until sauce thickens.
• Add stock and bring to the boil. Spoon eggplant mixture into slow cooker. Add sausages. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Stir in parsley. Season with pepper. Serve with steamed vegetables and crusty bread, if desired.

EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish and set aside. In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust seasoning, to taste. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper, to taste. Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and Parmesan. Bake for 1 hour, or until puffed and golden brown on top.

BAKED EGGPLANT CASSEROLE W/CHEESE & SAUSAGE

Steps:

• PREHEAT OVEN TO 350 DEGREES F.These are the 3 cheeses that I used. Spray a 9X10 casserole dish with nonstick cooking spray, & set aside till needed.
• These are the spices that I used. Nutritional Info was calculated using MY FITNESS PAL. This recipe should make 8 average servings and has 347 calories. Fat 22 g, Cholesterol 50Mg, Sodium 946Mg, Potassium 416Mg, Carbohydrates 19g, Fiber 5g, Sugars 7g, & Protein 20g, Net carbs is 14g per serving.
• I chopped the eggplant by hand, but used the food processor to chop the onion and garlic.
• Heat the oil in large skillet, add chopped onion & garlic, cubed eggplant, & chopped broccoli.Saute until tender.
• Add in the drained diced tomatoes, and smoked sausage, continue cooking & stir, add in the spices, and stir to blend together.
• Remove from heat, and add in 1 cup of shredded mozzarella, and half cup of shredded parmesan, and stir until cheese melts.
• Pour mixture into prepared casserole dish. Add the remaining cheeses on top in desired patter of choice.
• Place dish is preheated 350 degree oven and bake for 30 minutes till hot and bubbly around edges and cheeses has melted. Remove from oven, and serve as desired.