Baked Eggplant Casserole Wcheese Sausage Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
• Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
• Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Steps:

• PREHEAT OVEN TO 350 DEGREES F.These are the 3 cheeses that I used. Spray a 9X10 casserole dish with nonstick cooking spray, & set aside till needed.
• These are the spices that I used. Nutritional Info was calculated using MY FITNESS PAL. This recipe should make 8 average servings and has 347 calories. Fat 22 g, Cholesterol 50Mg, Sodium 946Mg, Potassium 416Mg, Carbohydrates 19g, Fiber 5g, Sugars 7g, & Protein 20g, Net carbs is 14g per serving.
• I chopped the eggplant by hand, but used the food processor to chop the onion and garlic.
• Heat the oil in large skillet, add chopped onion & garlic, cubed eggplant, & chopped broccoli.Saute until tender.
• Add in the drained diced tomatoes, and smoked sausage, continue cooking & stir, add in the spices, and stir to blend together.
• Remove from heat, and add in 1 cup of shredded mozzarella, and half cup of shredded parmesan, and stir until cheese melts.
• Pour mixture into prepared casserole dish. Add the remaining cheeses on top in desired patter of choice.
• Place dish is preheated 350 degree oven and bake for 30 minutes till hot and bubbly around edges and cheeses has melted. Remove from oven, and serve as desired.

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the sausage and cook until brown.
• Add the eggplant, salt, cayenne, and black pepper.
• Saute for 2 to 3 minutes, or until slightly soft.
• Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
• Add the thyme, oregano, and garlic.
• Stir and cook for 1 minute.
• Add the chicken stock and parsley and cook for about 3 minutes, stirring.
• Remove from the heat and add the bread crumbs and cheese.
• Mix well.
• Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
• Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
• Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
• Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
• Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
• Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
• Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.