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Home ยป Recipes ยป Pork Recipes

March 10, 2021 · 5 Comments

Sausage and Eggplant Casserole

30 Minutes or Less· Casseroles & Stews· Italian· Pork Recipes

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Roasted eggplant, leeks and mushrooms combined with Italian sausage, breadcrumbs and Asiago cheese in a dish.

This casserole made with sweet Italian sausage, roasted eggplant, breadcrumbs, Asiago and Pecorino Romano cheeses is simple and delicious.

A close up sausage and roasted eggplant casserole

About a week or so ago I purchased an eggplant with every intention of making some sort of stuffing to fill it. So as I was looking at it in my refrigerator, I figured I'd better do something with it before I had to throw it away.

As I thought about it some more, I realized a few things. One, I didn't think that my kids would eat or like  cutting into the skin and would probably only eat the inside stuffing.

And two, I only had one eggplant and it wouldn't be enough to feed the four of us. It seems like the only way they'll eat the eggplant skin is if it's sliced very thin and fried, like when I make Eggplant Parmesan. On to Plan B.

I decided to make this Italian Sausage and Roasted Eggplant Casserole instead and man was it delicious!

Italian Sausage and Roasted Eggplant Casserole

How do you make Italian Sausage and Roasted Eggplant Casserole?

For this recipe you'll need eggplant, garlic, leeks, mushrooms, EVOO, sweet Italian sausage, white wine, fresh rosemary, grated Asiago and Pecorino Romano cheeses and Italian flavored breadcrumbs. 

In a bowl, combine diced eggplant, leeks, mushrooms, oil, salt and pepper until all the vegetables are coated. Place on a baking sheet and roast at 425 ยฐF for  about 10 minutes; stirring occasionally.

While the vegetables are roasting, heat a large frying pan and add the sausage. Cook the sausage until there is no pink left, breaking it up into smaller pieces as it gets brown.

Add the wine, rosemary and roasted vegetables and mix well. Next, add both cheeses and the bread crumbs. Mix well and place mixture into a 2-quart oven safe baking dish.

A close up sausage and roasted eggplant casserole in a dish.

Sprinkle extra breadcrumbs and some more of the Asiago cheese on top and bake for 10 minutes until the cheese has melted and the breadcrumbs have turned a golden brown.

I have to say that the entire meal took less than ยฝ hour to make and this casserole was so filling and flavorful. Last night, our oldest daughter had a football game and didn't get home until after 9:30pm. 

She didn't want to eat that late so she just had a small taste. She loved it so much she wanted me to give it to her for lunch today heated up in thermos so I guess this one is a keeper. ~Enjoy! 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY. 

Roasted eggplant, leeks and mushrooms combined with Italian sausage, breadcrumbs and Asiago cheese in a dish.

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Roasted eggplant, leeks and mushrooms combined with Italian sausage, breadcrumbs and Asiago cheese in a dish.

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Italian Sausage and Roasted Eggplant Casserole

Italian Sausage and Roasted Eggplant Casserole

Carrie's Experimental Kitchen
This casserole made with sweet Italian sausage, roasted eggplant, breadcrumbs, Asiago and Pecorino Romano cheeses is simple and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Entree
Cuisine Italian
Servings 4

Ingredients
  

  • 1 eggplant ,skin washed and cut into bite size chunks
  • 5 cloves garlic ,minced
  • 1 leek (white part only), chopped
  • 10 white button mushrooms ,sliced
  • ยผ cup Extra Virgin Olive Oil
  • ยฝ teaspoon Kosher salt
  • ยผ teaspoon black pepper
  • 8 links sweet Italian sausage ,casings removed (or 1 pound ground Italian sausage)
  • ยฝ cup dry white wine (can substitute chicken broth)
  • 1 tablespoon chopped fresh rosemary
  • ยฝ cup grated Asiago cheese
  • ยผ cup grated Pecorino Romano cheese
  • ยผ cup Italian seasoned bread crumbs

Instructions
 

  • Preheat oven to 425 degrees F.
  • In a bowl, combine the eggplant, leeks, mushrooms, oil, salt and pepper until all the vegetables are coated. Place on a baking sheet and roast for 10 minutes; stirring occasionally.
  • While the vegetables are roasting, heat a large frying pan and add the sausage. Cook the sausage until there is no pink left, breaking it up into smaller pieces as it gets brown.
  • Add the wine, rosemary and roasted vegetables and mix well. Next, add both cheeses and the bread crumbs. Mix well and place mixture into a 2-quart oven safe baking dish.
  • Sprinkle extra breadcrumbs and some more of the Asiago cheese on top and bake for 10 minutes until the cheese has melted and the breadcrumbs have turned a golden brown.
Keyword eggplant, sausage
Tried this recipe?Let us know how it was!

 

 

*Originally shared October 2011/Updated March 2021

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Reader Interactions

Comments

  1. Carrie's Experimental Kitchen says

    December 12, 2011 at 1:16 am

    I hope you like it as much as we did!

    Reply
  2. Corey @ Family Fresh Meals says

    December 12, 2011 at 12:10 am

    Ripe Organics are always sending me eggplants, and I never know what to do with them! This will be a perfect recipe for me to try next time!

    Reply
  3. Carrie's Experimental Kitchen says

    October 11, 2011 at 10:40 am

    Just linked up this recipe to Tuesday's Talent Show at Chef in Training
    http://chef-n-training.blogspot.com/2011/10/tuesday-talent-show-7.html

    Reply
  4. Carrie's Experimental Kitchen says

    October 07, 2011 at 8:09 pm

    Thank you so much Joan, I truly appreciate it! <3

    Reply
  5. Joan@chocolateandmore says

    October 07, 2011 at 6:35 pm

    Love eggplant!
    Carrie my dear friend, you've won an award, go to my blog to find out more!
    http://chocolatechocolatemorechocolate.blogspot.com/2011/10/award.html

    Reply

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