Recipe Box, Italian Sausage & Eggplant Deep Dish Bake

It’s a good thing we had that healthy Roasted Carrot & Vegetable Soup the other day, because today’s recipe is a little decadent…

A deep dish casserole full of eggplant, Italian sausage, fire roasted tomatoes, and tons of cheese

This recipe isn’t hard to make but it does involve a few steps to prepare, but it is so worth it, your tastebuds will thank you!  Plus you can make it ahead of time and bake it later… I just love to make dinner early in the day so I don’t have to think about it later, even if it’s just for me!

Slice the eggplant, place it on paper towels, and salt it well.  Let it sit for 15 minutes to draw out water, then pat it dry

Place it on a parchment lined baking sheet and brush each slice lightly with oil.  Turn slices over and oil the other side

Season it with pepper, it doesn’t need more salt, and sprinkle it with Asiago or Parmesan cheese

Bake eggplant for 30 minutes, until soft and golden

While eggplant is roasting, brown the sausage and add onion and tomatoes

Let the sauce simmer until eggplant is done and make the White Italian Cheese Sauce

Simmer cream for 10 minutes until reduced and thickened, then stir in cheese to melt, that’s it!

Now let the fun begin!

Set up an assembly line with a greased deep baking dish, the meat sauce and eggplant slices

Put half the eggplant in the bottom of the dish

Then top with 1/2 of the meat sauce and sprinkle it with the Asiago or Parmesan

Repeat layers and then cover the whole thing with the Italian Cheese Sauce

Be still my heart!

This recipe originated at the Cafe Sucre Farine.  Chris is a fabulous, accomplished cook, and I always look forward to trying her recipes.  I did make a few minor changes but she deserves the credit for this mouthwatering dish.  Please visit Cafe Sucre Farine for her original recipe here


The little boys pretty much dug around the eggplant, and would have much preferred a layer of pasta so substitute cooked pasta for the eggplant if desired

Italian Sausage & Eggplant Deep Dish

Prep Time 35 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6


  • 1 large eggplant peeled or unpeeled
  • 1/2 cup chopped onion {any color}
  • 16 oz Italian sausage {mild or hot]
  • 28 oz fire roasted tomatoes
  • 2 gloves garlic minced
  • 2 tsp Italian seasoning
  • 1/4 cup olive oil
  • salt and pepper
  • 2 oz. Asiago or Parmesan cheese
  • 6 oz. grated Italian blend cheese or all Parmesan or Fontina
  • 1 cup heavy cream
  • fresh basil for garnish


  • Slice eggplant into 1/2 inch slices and lay out each slice on paper towels. Salt slices and let them sit for 15 minutes, allowing salt to pull out moisture. Pat slices dry.
  • Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Lay eggplant slices on the paper. With a basting brush, lightly coat each slice with olive oil. Turn slices over. Brush oil on the other side, sprinkle with pepper. Sprinkle Parmesan over slices and bake for 30 minutes.
  • While eggplant is baking brown the sausage in a deep sauce pan, breaking up with a wooden spoon into small crumbles. Drain sausage and return to sauce pan. Add onions and garlic and cook for 2 minutes. Add tomatoes, Italian seasoning, and stir. Let sauce simmer until eggplant is done.
  • Now make the Italian cheese sauce by heating cream in a small sauce pan until it simmers. Let cream cook, stirring occasionally for 10 minutes. Cream will reduce and thicken, Add grated Italian blend cheese and stir to melt.
  • When eggplant is done, place half of slices into the bottom of a greased deep baking dish. Top with half of tomato sauce. Repeat layers. Pour the Parmesan sauce over the top. At this point the casserole can be covered and refrigerated until baking later.
  • Bake casserole for 35-50 minutes, until golden and bubbly. Cooking time will depend on temperature of dish when putting in the oven. Let casserole set for 10 minutes before serving. Garnish with fresh basil.
Keyword eggplant casserole, eggplant parmigiana, Italian casserole, sausage and eggplant bake

Mama Mia this is good!

๐Ÿ†  ๐Ÿ…  ๐Ÿ†  ๐Ÿ…  ๐Ÿ†

I will be joining these fabulous parties and blogs:

Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

20 Responses to “Recipe Box, Italian Sausage & Eggplant Deep Dish Bake”
  1. This looks fabulous Jenna!

  2. Sharon Mann says:

    I love eggplant, this meal looks delicious.

  3. Jodi says:

    Oh YUMMMM!!! And I LOVE the eggplant watercolor!!

  4. Jill Kuhn says:

    Iโ€™m with Jodi, I love your eggplant watercolor!! ๐Ÿ’œ๐Ÿ˜ƒ I have never cooked with eggplant, your recipe has my mouth watering… I will have to give it a try! ๐Ÿ‘

  5. Rosie M. says:

    I just made a copy of this and will be making it next week! Thanks, Jenna!

  6. thefrenchhutch says:

    Oh yum, aubergine! One of our favorite vegetables here. I love making eggplant parmesan, a great one dish meal especially autumn and winter fare. This looks delicious Jenna, one I’ll have to try……..

  7. You had me at decadent! This looks fabulous and we would love it. Trying this one, Jenna!

  8. Mary says:

    I’m ready for some ‘deep dish’ comfort food with plenty of Italian sausage! Pass the bread for dunking!

    P.S. I wonder if Johanne is aware she’s posting her address when she comments?

  9. lulu says:

    I have an eggplant waiting to be used so as soon as I get the sausage, this dish is underway!

  10. LINDA says:

    Pinned and featured at the party this week. Best wishes for the weekend, Linda

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