Eggplant Sausage Casserole |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. Ingredients:
1 package (16 ounces) penne pasta |
2 pounds bulk italian sausage |
1 medium eggplant, peeled and cubed |
1 large onion, chopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon paprika |
1 carton (15 ounces) ricotta cheese |
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
2. In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage.
3. Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.
4. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
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