Eggplant Sausage Casserole
Indulge in the rich, hearty flavors of this Eggplant Sausage Casserole, a soul-warming dish that’s perfect for weeknight dinners or cozy family gatherings. This comforting casserole layers tender, roasted eggplant slices with savory Italian sausage, a robust homemade tomato sauce infused with garlic, onion, and Italian seasoning, and a double helping of gooey mozzarella and nutty Parmesan cheese. Finished with a golden brown, bubbling crust and a sprinkle of fresh basil, this oven-baked casserole is a flavorful twist on a classic Italian favorite. With its blend of wholesome vegetables, aromatic spices, and protein-packed sausage, this dish is a crowd-pleasing entrée that’s both satisfying and easy to prepare. Perfectly suited for low-carb enthusiasts or anyone seeking a robust, veggie-packed comfort food recipe, this casserole is guaranteed to be a hit at your dinner table!
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Recipe Information
Ingredients
- 2 medium (approximately 1 pound each) eggplant
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 28-ounce can canned crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoons red pepper flakes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.25 cups, chopped fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick cooking spray.
Trim the ends of the eggplants and cut them into 1/2-inch thick slices. Arrange the slices on a baking sheet and sprinkle them with salt. Set aside for 15 minutes to draw out excess moisture.
While the eggplant rests, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook for 7-10 minutes, until browned and cooked through. Remove the sausage with a slotted spoon and set it aside.
In the same skillet, lower the heat slightly and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 4-5 minutes, until softened. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Stir the crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper into the skillet with the onions and garlic. Simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
In the prepared baking dish, layer half of the eggplant slices. Top with half of the sausage, half of the tomato sauce, and half of the mozzarella cheese. Repeat the layers with the remaining eggplant, sausage, tomato sauce, and mozzarella cheese.
Sprinkle the Parmesan cheese evenly over the top of the casserole.
Bake the casserole in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped basil, if desired.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 9147 mg | 398% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 74.7 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2192 mg | 169% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6423 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
