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