• Prep Time: 45 mins
  • Cooking Time: 45 mins
  • Serves: 8

Italian Sausage and Eggplant Casserole

  • Recipe Submitted by on

 Ingredients List

  • 2 eggplants , sliced lengthwise, about 1/8-inch thickness (use a mandolin to get perfectly uniform slices)
  • salt
  • 1 teaspoon olive oil
  • 1 yellow onion , diced
  • 2 garlic cloves , minced
  • pinch salt
  • 1- pound italian sausage , casings removed
  • 1 can (14.5-ounces) diced tomatoes, undrained
  • Bechamel Sauce - click for recipe
  • 1 cup shredded Italian Blend Cheese


Layer slices of eggplant on a large baking sheet; sprinkle each slice with salt and set aside.
Preheat oven to 400.
Heat olive oil in a large nonstick skillet.
Add onions and garlic; stir and cook for 1 minute.
Add sausage to skillet; continue to cook and stir occasionally for about 10 to 12 minutes, or until sausage is browned; drain.
Stir in diced tomatoes and set aside.
Prepare Bechamel Sauce - click for recipe.
Heat 1/2 tablespoon olive oil in a nonstick skillet.
Pat dry the eggplant slices.
Add eggplant slices to skillet and cook just until lightly browned on both sides, about 1 to 2 minutes.

Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange about 6 slices of eggplant over meat sauce.
Add more meat sauce over eggplant.
Spread with 1/3 of Bechamel Sauce.
Repeat with 2 more layers, and top with remaining bechamel sauce.
Sprinkle with cheese.
Bake for 25 to 30 minutes, or until bubbly and top is lightly browned.
Remove from oven and let stand 15 minutes.

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