Photo: Eggplant and Sweet Sausage Bake Recipe
Ingredients
- 1/4 cup olive oil
- 1/2 pound sweet Italian sausage, removed from the casing
- 1 medium eggplant peeled and cut into 1-inch cubes (about 1 pound)
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons minced garlic
- 2 cups chicken stock
- 2 tablespoons chopped parsley leaves
- 1 cup fine dried bread crumbs
- 1/2 cup grated Parmesan
Directions
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 about 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.
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By adrileigh8
tacoma, WA
on October 25, 2012
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I wish I would have read the reviews before I began cooking. I don't mind the texture of the eggplant so much, but the overall texture of the dish is odd. It's almost like an eggplant pudding. It's also a bit too heavy on the cayenne, if you ask me. I made it per the recipe instructions. I would omit the chicken stock altogether and instead incorporate some ricotta and pasta and bake.
By tomato-free
on January 16, 2012
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This is even better as soup! Used leftover eggplant/sausage casserole with frozen turkey stock from Thanksgiving and potatoes, celery, onions, mushrooms, carrots, and leftover chicken. Spicy and good.
By ElenaNYC
New York, NY
on January 06, 2012
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This is without a doubt THE most disgusting dish I have ever made. Not only is it unappetizing looking, the flavors and texture are absolutely revolting.
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