Eggplant and Sweet Sausage Bake

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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.

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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.

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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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After reading previous reviews, I cut back the chicken stock (to a little over a cup and it turned out perfectly. I added some shredded mozzarella on top during the last 5 minutes of cooking as well. The recipe had great flavor and was very easy to make. I'll definitely make this one again!

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I used a sweet sausage from a local Italian deli and it helped make a wonderful sauce. I didn't have enough chicken stock available so I used vegetable stock instead which made a surprisingly rich sauce. You do need the extra stock to fully cook the vegetables. I also added frozen peas when I took the dish out of the oven giving nice color and flavor to the dish.

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For those of you who think that this recipe is unatractive, well you are right. However it is very, very delicious and visually easily fixed. What I did was placed a layer of the mixture in the casserole dish followed by a layer of ricotta cheese. I repeated the above ending with ricotta on top. I sprinkled freshly grated parmesan over that followed by a sprinkling of paprika and baked. Upon serving I sprinkled chopped parsley on top. What is more festive and Intalian than red, white and green! And it was most delicious!

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I made this for dinner tonight and although it tasted very good, it looked horrible. After reading the recipe and deciding to make it for dinner, I was wondering where the starch was, so I cooked some orzo and put some olive oil and salt on it and spooned the mixture over it. It did taste good that way, but perhaps some cooked pasta could be added to the mixture before it's put in the oven and baked together for a more substantial dish. I didn't read other reviews before making this, but the amount of liquid can probably be decreased, although I did like the velvety texture of the eggplant. I was just confused by the dish although it tasted good.

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Used extra lean ground turkey and then seasoned it like sausage. Very little oil. I used steel cut oats instead of breadcrumbs and omitted the cheese. This is the second time I have made it. I keep buying eggplants and then having them around so this is a great way to use up all of the leftover veggies in the fridge before they go bad. My kids and husband and I eat this for a few days. Also great over pasta or quinoa.

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The only variation I made was had hot sausage/not sweet but we like spice so was not a problem. The whole time eating this dish was thinking of other ways to incorporate it to a dinner dish... Probably because we thought thats what I was preparing not stuffing. Was very tasty, I would try again but do just bread crumbs and cheese on top of the dish rather then mixed into. Crumbs mixed in I found it to be mushy, heavy and not a good meal dish with just a salad more like a complimentary side dish. I will give it 4 stars for certainly workable and had nice flavor.

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I did not read the suggestions of decreasing the amount of stock. When it was baking, I did not like the smell nor the consistency of the dish. I serve these kinds of meals over rice. It was a thousand times better the next day, also over rice, so it was worth not throwing out. Would I make it again? Probably not because there are so many other recipes to try. Nice use of eggplant and flavors; terrible color presentation.