Eggplant & Sausage Casserole
December 15th, 2009 | Filed under: entree, recipe, sides & bites | Tags: casserole, cheese, eggplant, sausage
I am a very bad blogger. I’ve abandoned my website for what seems to be months. Years. First, I was on vacation in Chile (highly recommended for food and wine lovers!). Then I was severely ill and avoiding anything to do with the kitchen altogether. Then we adopted the cutest little mutt I’ve ever seen. (Her name is Mussels – isn’t she just precious?)
Not that I’m making excuses or anything. I just haven’t stepped foot in the kitchen. Until now.
This Eggplant and Sausage Casserole is kind of a mutt itself – a mix between Eggplant Parmesan, Lasagna and Strata. It’s warm and cheesy and perfect for winter. The bottom layer is a kind of sausage bread pudding covered by a thin layer of eggplant. That’s topped with some marinara sauce, then more eggplant. As with any casserole, the crowning glory is a layer of shredded cheese and breadcrumbs. Pop in the oven until it smells delicious and dinner is ready.
Honestly, I wasn’t expecting much from this recipe. Sure, I thought it would make a good weeknight meal, but I was surprised by how much I really liked it. It gave me a homey, pajamas on a Sunday afternoon kind of feeling. Like Chile, it’s highly recommended.
Eggplant & Sausage Casserole
2 small eggplants, very thinly sliced
1 stale baguette, cut into cubes
4 sausages of your choice, casings removed (I used artichoke and olive chicken sausage)
4 eggs
1/2 cup milk (skim is ok)
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried oregano
2 cups marinara sauce
2 cups mozzarella
1 cup breadcrumbs (homemade preferred*)
Preheat your oven to 350°. Brown the sausage in a skillet, breaking up and large pieces. Toss the browned sausage with bread and place in a greased lasagna pan (mine is 9″ x 13″).
In a medium bowl, whisk together the eggs, milk, salt, pepper and oregano. Drizzle evenly over the sausage and bread mixture.
Add a layer of eggplant over the sausage mixture. Cover with all of the marinara sauce. Add an additional layer of eggplant. Cover the eggplant with mozzarella and breadcrumbs.
Bake for 45 minutes or until the eggplant is tender and the cheese is melted and browned.
Makes about 6 servings (if accompanied by a large green salad).
I’m glad you’re back – I love to see your recipes.
And that’s a cute dog!
Glad you are back in the kitchen, and feeling better….and that little Miss Mussels is the sweetest thing!
Happy Holidays!
Stacey
Mussels is precious! I am looking to adopt a similar mutt. I’m glad you’re back, love the recipes!
I love every ingredient in this casserole – can’t wait to try it! And so jealous of your trip to Chile! Glad to have you back :-)
I was here thinking you just took an extended trip in Chile! Good to see you back and healthy :)
Oh. My. GAWD! I want a big hunk of that casserole and some serious puppy kisses! I heart Mussels!
I love the dish and I love Mussels the Mutt! What a serendipitous click off of foodgawker for me!
Mussels is adorable!!! she’d keep me out of the kitchen too :)
Well-written. Thanks. I have been learning a lot about Asian cooking lately. There are a lot of creative recipes using rice out there, the trick is finding one that really brings out the flavor of the rice you are using. If you’d like to see my blog it’s here. Thanks again for this blog – it is really educational.
This sounds lovely!
I just made this and wasn’t a huge fan. It’s a little too hearty–heavy, starchy, etc.
Your dog is adorable. Glad to hear you are feeling better and welcome back!
Hey! Glad to know you came to Chile! I have been reading your blog for a couple of months… Love the recipes and ideas. I would love to hear about your trip to my country. I hope you had to time to try our food and visit some wineries.
Have nice holydays,
Cote
Found the eggplant interesting. Next time I would cut down on the amount of cubed bread and reverse the mozzerala and marinara sauce. Thanks!