This casserole made with sweet Italian sausage, roasted eggplant, breadcrumbs, Asiago and Pecorino Romano cheeses is simple and delicious.
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!
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 °F 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.
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 ½ 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!
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Italian Sausage and Roasted Eggplant Casserole
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
- ¼ cup Extra Virgin Olive Oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 8 links sweet Italian sausage ,casings removed (or 1 pound ground Italian sausage)
- ½ cup dry white wine (can substitute chicken broth)
- 1 tablespoon chopped fresh rosemary
- ½ cup grated Asiago cheese
- ¼ cup grated Pecorino Romano cheese
- ¼ 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.
*Originally shared October 2011/Updated March 2021
Joan@chocolateandmore says
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
Carrie's Experimental Kitchen says
Thank you so much Joan, I truly appreciate it! <3
Carrie's Experimental Kitchen says
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
Corey @ Family Fresh Meals says
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!
Carrie's Experimental Kitchen says
I hope you like it as much as we did!