Eggplant Sausage Casserole

chef.tim.lee's picture

Feb. 17, 2009


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


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.


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

Servings: 6