"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Sausage Eggplant Casserole Recipe

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This recipe for Italian Sausage Eggplant Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Everett
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. Chopped Fresh Basil
2 Tbs. chopped fresh Parsley
1 Can 28 oz. Italian plum tomatoes drained and chopped
2 Tbsp. margarine
2 Tbsp. Olive Oil
8 oz. sweet Italian sausage out of casing-(I use turkey Italian sausage in the casing, but split them and pull the meat out to brown)
1 cup diced eggplant
1 cup (1/2”) zucchini
1 cup bell pepper
2 cloves garlic
¼ cup chopped onion
2-4 oz grated mozzarella cheese

Directions:
Directions:
1. Melt margarine in olive oil in non-stick pan. Add sausage and cook 10 minutes—break up with spoon. Remove to bowl with slotted spoon (reserve)
2. To same pot add zucchini, eggplant, bell pepper, onion and garlic, stir occasionally and cook till softened (10-15 minutes) Stir in the meat, tomatoes, parsley, basil cayenne or black pepper. Reduce heat and simmer 15 minutes
3. Put in 8x9 baking dish and sprinkle with mozzarella cheese.

Bake in pre-heated oven 15-20 minute4s (350degrees) or until cheese is thoroughly melted.

YOU MAY DOUBLE THIS RECIPE AND PUT IN A 10 X 13 PAN.

Preparation Time:
Preparation Time:
15-30 minutes
Personal Notes:
Personal Notes:
You can serve this just as it is, or to change it up, cook some linguinette pasta and serve this over it. (You can choose any type pasta you prefer)

 

 

 

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