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Eggplant, Sausage, and Ziti Casserole Recipe

Eggplant, Sausage, and Ziti Casserole

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 92

Showing 31-40 of 92

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  • on March 13, 2008

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    Loved it. Make it at least twice a month. !!! I've changed too baking the eggplant first instead (trying to be healthy, but I've tried both ways and they're both GREAT !

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  • on January 18, 2008

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    Well, I read this recipe and then checked all the reviews to see if it was worth it. IT WAS WORTH IT!!!! One of the tastiest meals I've ever made. I took some suggestions from other reviewers, such as cubing the eggplant,tossing it w/salt, pepper, and olive oil and roasting it. Saved some time and Less greasy, but still GREAT flavor. I added zucchini with the eggplant,cubed. also added some marinated green pitted olives to the black olives. This is a time consuming recipe, but as others have said, SO WORTH IT!!! great flavors!! I made it to eat tomorrow, sampled it and was amazed! My son-in-law sampled it and took seconds and wanted thirds. Its no wonder that this casserole goes so fast. Another winner from Emeril!!! Thank you.

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  • on January 14, 2008

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    I made this casserole for a girl's dinner party last night. People could not stop raving about how fabulous it was. It is even better the next day!
    The only thing different that I did from the recipe was I roasted the eggplant in the oven. It doesn't come out as greasy as when you pan fry it.
    I will make this again and again!

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  • on January 11, 2008

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    I couldn't resist making this recipe with all the great reviews and my husband loves eggplant. Yes, I agree that it takes awhile to make (worth it!, eggplant soaks up alot of olive oil, and 60 minutes is TOO LONG. I set the timer for 35 minutes and the top was melted and already browning just perfect. This is a comfort food and my husband fell more in love with me when he tried this. If you like the ingredients try this dish you won't be sorry.

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  • on January 02, 2008

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    This recipe was very tasty! However, the eggplant soaked alot of EVOO and even though I didn't use the whole 1/2 cup and drained it there was alot of extra EVOO in the casserole. There are other recipes out there that don't fry the eggplant first or you could roast it!

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  • on December 02, 2007

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    This recipe takes a lot of time to get going. It took me quite a bit more time than the recipe states to get in the oven. But it is so worth it! I am not an eggplant lover or even a fan of olives, but the flavor of this dish was so good that you don't even taste them in it. YUMMY! My family kept saying all through dinner how good it was. I will make this again and again.

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  • on November 08, 2007

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    This was excellent and even better for leftovers. I used hot turkey sausage and omitted the eggplant b/c my husband won't touch it. It still came out awesome!

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  • on November 07, 2007

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    Have made this twice,loved it,one of my new favorites.Added some chopped garlic to the sausage and onion.Another great one Emeril,thanks

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  • on October 27, 2007

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    Made this dish for my husband who isn't particularly fond of eggplant and he loved it! It's even better the next day. I can't wait to try it out on the rest of the family during the holidays. I would also suggest grilling or broiling the eggplant instead of frying in olive oil. The eggplant is like a sponge and you have to keep adding way too much oil if you do it that way. I shredded fresh mozzarella and parmesean cheese and used fresh basil from my herb garden-don't have to use fresh nutmeg but believe me it makes that little bit of difference...wonderful new addition to my ever growing mound of recipes!

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  • on October 16, 2007

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    This recipe is wonderful. I've cooked it several times now and each time it comes out perfectly! It's really good left over for lunch, in fact, I just finished eating a serving. Good tip on grilling the eggplant. When frying, it soaks up way too much oil which I was wasting by soaking it up with paper towels.

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