Sausage & Eggplant Casserole Recipe

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Sausage & Eggplant Casserole

Contributed by: Melinda

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.

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

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.

Questions about this recipe?