EGGPLANT SAUSAGE CASSEROLE

Eggplant Sausage Casserole image

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

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Ingredients

1 package (16 ounces) penne pasta
2 pounds bulk Italian sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon paprika
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese, divided

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.