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Sausage & Eggplant Casserole
Everyone has their own version of this, and it is truly low GI. Eggplant is a great food and if you have finicky eaters this is a wonderful choice.
What you need
- 2-4 large italian eggplants, peeled and cubed
- 1 lb italian sausage
- 4 cups fresh diced, peeled tomatoes or one 28 oz. can crushed organic tomatoes
- 4 large garlic cloves, minced
- Fresh basil minced or crushed dried basil to taste (if dried, about 1 tsp should be good)
- 1/2 lb. grated cheese (optional)
- Olive oil
- Kosher Salt & black pepper
How to make it
- Lay cubes of eggplant onto paper towels and sprinkle salt over - allow to stand about 15-25 minutes and sweat
- Pat eggplant dry with additional paper towels
- Heat about 2 tbl oil in a very large non-stick skillet
- Add eggplant cubes in a single layer (repeat as necessary for all the eggplant)
- Sauté until browned and cooked, adding oil as needed
- Remove cooked eggplant cubes to a bowl
- In the same skillet, cook sausage until lightly browned and completely cooked
- Add garlic and tomatoes
- Grind over some black pepper and add basil
- Cook over medium heat for 10-15 minutes for flavors to blend
- Place some of the sausage/tomato mixture into a casserole dish
- Add eggplant and top with remaining sausage mixture
- Top with grated cheese if desired
- At this point you can refrigerate until ready to bake
- Bake at 375º for 40-50 minutes until hot and bubbly around the edges.
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