Fancy Comfort Food: Eggplant & Sausage Bake

Eggplants aren’t just for sending dirty texts, boys and girls. It’s also one of the most versatile vegetables that can hold up to intense spices and flavors without losing the integrity of the meal. For this dish, I wanted to lean into the freshness of the eggplant and pair it with the tanginess of Italian sausage. Add in some fresh heirloom tomatoes and mozzarella? You are in for a treat. 

While eggplants are fairly sturdy, they are such a pain to cook. Not cooked enough? Chewy. Cooked too much? Mushy. You need to find the perfect balance, and it can take some time. Since eggplants are such a water-dense vegetable, it’s important you let them dry out for a bit before you start cooking. Otherwise, the meat will turn watery and it will get too mushy.

This recipe is a little time-intensive and requires a bit of prep work, but once done, it’s so easy! This recipe can work all year round and goes great over hearts of palm pasta for a lower-carb treat. 

This dish requires a few key ingredients, and you’re on your way:

• Eggplants: When picking an eggplant you want to make sure you grab one that feels a bit firmer to the touch, otherwise, it can be too watery.
• Tomatoes: I love heirloom tomatoes. I think they are so flavorful and add such a great pop of color to dishes. 
• Italian sausage: I went with chicken sausage, but you can use pork if you prefer. Just be sure to remove casings from the sausage before cooking!

Eggplant Sausage Bake
Total cooking time: 90 mins
Serves: 6-8 

• 2 medium Eggplants, cut into quarter-sized pieces
• 3 large Heirloom tomatoes, diced 
• 1 lb Italian sausage, casings removed
• ½ red onion, diced
• 2 cloves garlic, minced
• 2 tsp red pepper flakes
• 1 ½ c shredded mozzarella
• 1 c parmesan cheese
• 2 tbs olive oil

Directions

1. Preheat oven to 400°F
2. Layer eggplant pieces on a cookie sheet lined with paper towels, and top with salt. Add another paper towel on top to absorb water and let sit for 15-20 mins. Pat dry and set aside.
3. Sautee garlic and onion in a large saucepan over medium heat, cook until fragrant. 
4. Once translucent, add sausage and sautee until cooked through. Add dry eggplant and cook until eggplant meat is browned and soft. 
5. Add tomatoes, and simmer for ~45 mins on low-med heat until liquid is reduced by half. 
6. While the eggplant mixture is cooking, lightly grease a 9×9 casserole dish. Once done cooking, spoon ¼ of the mixture on the bottom of the dish. Top with ¼ of the shredded mozzarella and parmesan cheese mixture. Repeat until the eggplant mixture is gone.
7. Top with cheese and place in the oven for 45 mins, until cheese is brown and bubbly. 
8. Serve alone, or with hearts of palm pasta for a lower-calorie meal!