EGGPLANT SAUSAGE CASSEROLE
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. -Carol Mieske, Red Bluff, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside., In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage., Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture., Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 606 calories, Fat 36g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1066mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.
SAUSAGE AND EGGPLANT CASSEROLE
Hearty sausage and aromatics give Chef Donald Link's easy eggplant casserole its Italian flavor.
Categories comfort food Donald Link sausage eggplant casserole taste of place
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a cast iron skillet, heat olive oil over medium high heat until very hot. Add eggplant and salt and pepper to taste, and sear until golden brown on the outside and soft, almost creamy, on the inside. Remove from pan and set aside.
- In the same skillet, add sausage and cook until it starts to brown. Add onions, garlic, oregano, 1 teaspoon salt, pepper, and chili flake. Stir and let cook until the mixture is well browned, breaking up the sausage with a spatula. This should take about 5 to 7 minutes.
- Once the sausage has nice color, add 2 cups water, the reserved eggplant, and sprinkle with 2 teaspoons salt. Let cook about 3 minutes.
- Empty the contents of the skillet into a large mixing bowl and stir in rice. Allow to cool.
- Mix in eggs and transfer to a buttered baking dish. Top lightly with bread crumbs and bake for 30 minutes, or until golden brown.See all recipes and cooking videos from Chef Donald Link. Find more recipes and food photos on Delish! Top Bacon Recipes Cool Wedding Cakes 36 Brunch Recipes table.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site. Advertisement - Continue Reading Below Wanna save this recipe? Create an account and you'll be able to save and revisit your recipes, leave reviews, and more. It's free! 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SWEET SAUSAGE AND EGGPLANT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
- Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
- Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
- To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
DONALD LINK'S EGGPLANT CASSEROLE
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution. His eggplant casserole is warmed with the spicy North African sausage known as merguez. But it works extremely well with lamb sausage, too, or with fresh chorizo.
Provided by The New York Times
Categories dinner, weekday, sauces and gravies, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
- For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
- Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
- Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 52 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 27 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
EGG AND SAUSAGE CASSEROLE
This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!
Provided by LeAnn
Categories Breakfast and Brunch Eggs
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
- Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 8.7 g, Cholesterol 177.5 mg, Fat 24.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 10.7 g, Sodium 764.4 mg, Sugar 1.9 g
SAUSAGE AND EGGPLANT CASSEROLE
Steps:
- Cut eggplant in half lengthwise, and parboil 10 minutes. Remove and let cool. Scoop out pulp, and mash with fork. Brown sausage, crumble, and drain on paper towel. Sauté onion, garlic, celery, and bell pepper in 2 tablespoon butter. Add eggplant pulp, tomatoes, seasoning, and sugar. Cook for 5 minutes. Put into baking dish (8x8). Top with bread crumbs and grated cheese. Bake at 375 for 45 minutes; or microwave for 15 minutes.
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE
Make and share this Emeril's Eggplant, Sausage, and Ziti Casserole recipe from Food.com.
Provided by Tina Madden
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Lightly grease a 9 by 13-inch casserole dish and set aside.
- In a large skillet over medium-high heat, heat 1/4 cup of the oil.
- Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
- Transfer to a plate as they cook, and set aside.
- Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
- When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
- Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
- Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
- Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
- Remove from the heat.
- Add the basil and adjust seasoning, to taste.
- Meanwhile, melt the butter in a medium saucepan over medium-high heat.
- Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
- Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
- Remove from the heat and season with the nutmeg and salt and pepper, to taste.
- Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
- Top with half of the cooked pasta, then half of the sausage-tomato sauce.
- Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
- Pour on the white sauce, then top with the grated mozzarella and Parmesan.
- Bake for 1 hour, or until puffed and golden brown on top.
Nutrition Facts : Calories 647.2, Fat 43.4, SaturatedFat 15.3, Cholesterol 70.3, Sodium 1047.3, Carbohydrate 41.2, Fiber 5.4, Sugar 10, Protein 24.5
SWEET ITALIAN SAUSAGE CASSEROLE
Steps:
- 1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.
- 2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.
- 3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.
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