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Eggplant Sausage Casserole

chef.tim.lee's picture
Ingredients
  Eggplants 2 Medium
  Salt 3⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Bulk pork sausage 1 Pound
  Sliced onion 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 2 Tablespoon
  Dried whole oregano 1⁄2 Teaspoon
  Tomatoes 3 Large, peeled and sliced
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fine dry breadcrumbs 2 Tablespoon
  Butter/Margarine 2 Tablespoon
Directions

Peel eggplant, and cut crosswise into 1/3-inch slices.
Sprinkle slices with 3/4 teaspoon salt, and let drain on paper towels for 30 minutes; pat dry.
Saute eggplant slices in hot oil in a large skillet over medium heat until slightly tender and brown.
Drain.
Cook sausage and onion in skillet until meat is browned; drain off drippings.
Combine V2 cup Parmesan cheese, parsley, and oregano; set aside.
Sprinkle tomato slices with 1/4 teaspoon salt and pepper.
Layer eggplant, sausage mixture, cheese mixture, and tomato slices in a greased 2-quart casserole.
Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs; dot with butter.
Bake, uncovered, at 375°F for 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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