Eggplant and Sausage Casserole

This is a very delicious recipe for eggplant and sausage casserole. It is a traditional Southwestern dish. You can also experiment by adding mozzarella cheese, portobella mushrooms, or tomatoes. Ingredients 1/2 lb bulk sausage (Jimmy Dean or similar works well) 1 small eggplant 1 egg, beaten 1 small yellow onion, chopped 1 tablespoon butter 1/2 cup dry breadcrumbs 1/2 cup butter cracker crumbs 1 1/2 tablespoons Italian seasoning freshly ground black pepper Preparation
    1. Peel the eggplant, cut into 1-inch cubes and lightly salt to sweat the bitter taste out.
    2. In a saucepan, cook the eggplant cubes with water for about 18 minutes (until tender); drain and cool slightly.
    3. Cook the sausage and onion until the sausage is browned and the onion is soft.
    4. Combine the eggplant and sausage; add the beaten egg and bread crumbs.
    5. Spoon into a prepared casserole.
    6. Combine the butter and cracker crumbs. Spread over the top of the casserole.
    7. Bake at 350 degrees F for about 25-30 minutes (until the cracker crumbs are golden brown).
Makes 4 servings
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