EGGPLANT SAUSAGE CASSEROLE
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. -Carol Mieske, Red Bluff, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., 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., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., 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.
Nutrition Facts : Calories 606 calories, Fat 36g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1066mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
SWEET SAUSAGE AND EGGPLANT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
- Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
- Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
- To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.
SAUSAGE EGGPLANT PASTA SAUCE
I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.
Provided by Irmgard
Categories Pork
Time 1h10m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
- Pat dry with a paper towel and set aside.
- Remove the casings from the sausage.
- In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
- Brown the sausage, breaking up any large chunks.
- With a slotted spoon, transfer to a paper towel-lined plate.
- Drain the fat from the pan.
- Heat the remaining oil in the same pan over medium heat.
- Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
- Add the tomatoes, breaking up with a spoon.
- Return the sausage to the pan and bring to a boil.
- Reduce the heat and simmer until thickened, about 35 minutes.
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