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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

  1. 2-4 large italian eggplants, peeled and cubed
  2. 1 lb italian sausage
  3. 4 cups fresh diced, peeled tomatoes or one 28 oz. can crushed organic tomatoes
  4. 4 large garlic cloves, minced
  5. Fresh basil minced or crushed dried basil to taste (if dried, about 1 tsp should be good)
  6. 1/2 lb. grated cheese (optional)
  7. Olive oil
  8. Kosher Salt & black pepper

How to make it

  1. Lay cubes of eggplant onto paper towels and sprinkle salt over - allow to stand about 15-25 minutes and sweat
  2. Pat eggplant dry with additional paper towels
  3. Heat about 2 tbl oil in a very large non-stick skillet
  4. Add eggplant cubes in a single layer (repeat as necessary for all the eggplant)
  5. Sauté until browned and cooked, adding oil as needed
  6. Remove cooked eggplant cubes to a bowl
  7. In the same skillet, cook sausage until lightly browned and completely cooked
  8. Add garlic and tomatoes
  9. Grind over some black pepper and add basil
  10. Cook over medium heat for 10-15 minutes for flavors to blend
  11. Place some of the sausage/tomato mixture into a casserole dish
  12. Add eggplant and top with remaining sausage mixture
  13. Top with grated cheese if desired
  14. At this point you can refrigerate until ready to bake
  15. Bake at 375º for 40-50 minutes until hot and bubbly around the edges.

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