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
Note:
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
Ingredients
- 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
Instructions
- 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.
Mama Mia this is good!
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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
Comments
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[…] Posted by the Painted Apron on October 4, 2018 Ā· 8 Comments […]
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This looks fabulous Jenna!
I love eggplant, this meal looks delicious.
thank you Sharon, it was really good
Oh YUMMMM!!! And I LOVE the eggplant watercolor!!
thanks Jodi!
Iām with Jodi, I love your eggplant watercolor!! šš I have never cooked with eggplant, your recipe has my mouth watering… I will have to give it a try! š
The sauces are so good, put them on pasta if you prefer, thanks Jill!
I just made a copy of this and will be making it next week! Thanks, Jenna!
oh good Rosie, I hope you love it!
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……..
I hope you do Emily, the white cheese sauce is so good!
You had me at decadent! This looks fabulous and we would love it. Trying this one, Jenna!
oh good, the white cheese sauce is amazing!
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?
You know, I’ve been wondering the same thing, I guess I’d better tell her! Thanks Mary
I have an eggplant waiting to be used so as soon as I get the sausage, this dish is underway!
Oh good, thanks Linda!
Pinned and featured at the party this week. Best wishes for the weekend, Linda
https://www.craftsalamode.com
Thanks so much Linda!!