Slow Cooker Crock Pot Sausage Eggplant and Tomato Casserole
Dive into the comforting flavors of this Slow Cooker Crock Pot Sausage Eggplant and Tomato Casserole, a hearty and customizable one-pot meal perfect for busy weeknights or casual gatherings. Bursting with the richness of Italian sausage, tender cubes of eggplant, and the natural sweetness of cherry tomatoes, this casserole layers bold Mediterranean-inspired flavors. Seasoned with fragrant garlic, dried herbs, and a touch of red pepper flakes for a subtle kick, each bite is elevated by a gooey topping of Parmesan and mozzarella cheese. With minimal prep time and the convenience of a slow cooker, this recipe is an effortless way to create a robust, satisfying dish that pairs beautifully with crusty bread or a simple green salad. Keywords: slow cooker sausage casserole, eggplant recipe, crock pot tomato casserole, one-pot meal, easy slow cooker dinner.
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Recipe Information
Ingredients
- 1 pound Italian sausage (sweet or spicy)
- 1 large Eggplant
- 3 cups Cherry tomatoes
- 1 medium Onion
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the ingredients. Peel the eggplant if desired, then dice into 1-inch cubes. Halve the cherry tomatoes. Finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it into small chunks, until browned and fully cooked. Remove from heat and set aside.
In the same skillet, add the remaining tablespoon of olive oil, followed by the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
In the slow cooker, layer the ingredients. Start with half of the diced eggplant, followed by half of the sausage, half of the cherry tomatoes, and a sprinkle of oregano, basil, red pepper flakes, salt, and black pepper.
Repeat the layers with the remaining eggplant, sausage, cherry tomatoes, and spices.
Gently stir the layers to distribute the flavors evenly. Cover and cook on low for 4 hours or until the eggplant is tender and the flavors have melded.
During the last 15 minutes of cooking, sprinkle the grated Parmesan and shredded mozzarella on top. Cover and allow the cheese to melt.
Once done, serve the casserole warm, garnished with extra Parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 41.6 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1547 mg | 119% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3950 mg | 84% | |
*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.
