Tuesday, November 8, 2011

Eggplant Sausage Casserole

 Eggplant Sausage Casserole


1 lb medium tube pasta
1 medium eggplant, peeled and cube
2 lbs turkey Italian Sausage without casing.
1 large onion chopped
2 garlic cloves minced
2 tablespoons olive oil
1 28-oz can diced tomatoes, drained
1 6-oz can tomato paste
1 teaspoon salt
¼ cup fresh basil, minced or 1 teaspoon dried basil
1 teaspoon paprika
1 15-oz carton ricotta cheese
4 cups (16-oz) shredded mozzarella, divided in half

Directions: Cook pasta according to directions and set aside.

In a large skillet cook Italian sausage over medium heat until no longer pink, drain off fat and set aside. In same skillet add olive oil and sauté eggplant, onion and garlic until soft. Stir in tomatoes, tomato paste, salt, basil and paprika. Bring to a simmer, cover the pan and simmer for another 15-20 minutes. Now stir drained pasta to skillet and then mix in the cooked sausage.

Oil a 13”x9”x2” baking dish and spread half the sausage mixture into the pan. Spread half the ricotta cheese over the mixture then sprinkle 2 cups of the shredded mozzarella cheese over it. Repeat the layers a second time ending with the mozzarella on top

Bake casserole at 350F for 40 minutes. Let the baked casserole stand at room temperature at least 10 minutes before serving it.

Makes 12 servings.

Here another recipe my Mom gave me.  It is an easy way to use eggplant in a meal.  I reduce the fat in the recipe by using non-fat ricotta cheese and low-fat mozzarella.  This is a simple easy casserole to prepare and tastes great! 

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