Italian Sausage and Eggplant Casserole – Layers of delicious Italian Sausage and eggplant slices covered in white (Bechamel) sauce and gooey cheese.
Hi nearly Casserole Season! I like you thiiiiiis much!Friends, prepare your forks since this will be a GREAT one!Oh, HEY! How’s it goin’? Did you stay in bed? Go to Church? Sing in the shower?!? Whatever it was, I trust it made your Sunday that greatly improved!
Taking everything into account – I realize you didn’t ask, yet at the same time – I, my companions, am a little weirded out by the way that August is finding some conclusion. Unexpectedly early?!? Ugh.
I got a brief look at Fall only yesterday during Ana’s soccer match and it was aw.fall. <—Get it?! 😉It was about 63°F, and it came down the whole time. Brrrrr! Be that as it may, she scored 6 objectives, so we’re even.
Today, however! Today, we will praise her sixth birthday celebration, which happened like very nearly a month prior, however as throughout the late spring conceived kids know, you HAVE TO have a birthday celebration when school is in meeting so your companions would all be able to come. Duhhh… <— – Meant for me since I had no clue about that this is the thing that it would have been similar to. HAD I KNOWN, I would have arranged their introduction to the world days somewhat better. Ahem.… Life With Kids … is that a film title? It ought to be.
Suffocate it in cheddar and sauce and meat, and serve it all hot and effervescent. Sort of like the present formula with somewhat hot Italian hotdog, and Bechamel sauce, and meager cuts of eggplant.You understand what I didn’t anticipate? The hotdog to totally dominate and ascend as this current supper’s whiz! I was tallying more on the eggplant, yet no siree bounce. Hotdog dominated. Uplifting news for those that don’t care for veggies, correct? Truly, however, the marginally withered taste and surface with the pungent nibble of the eggplant matched with the gooey white sauce resembled paradise to me.
Something more you should know. This supper somewhat takes some time. You need to brown the wiener, cut the eggplants, make the sauce… layer everything… heat it… and TADA! My conciliatory sentiments heretofore – you realize I love our 30-minute suppers – however this is absolutely worth the extra 30+ minutes. I guarantee!
Layers of delicious Italian Sausage and eggplant slices covered in white (Bechamel) sauce and gooey cheese.
Ingredients
- 2 eggplants , sliced lengthwise, about 1/8-inch thickness (use a mandolin to get perfectly uniform slices)
- salt
- 1 teaspoon olive oil
- 1 yellow onion , diced
- 2 garlic cloves , minced
- pinch salt
- 1- pound italian sausage , casings removed
- 1 can (14.5-ounces) diced tomatoes, undrained
- Bechamel Sauce – click for recipe
- 1 cup shredded Italian Blend Cheese.
Instructions
- Layer slices of eggplant on a large baking sheet; sprinkle each slice with salt and set aside.
- Preheat oven to 400.
- Heat olive oil in a large nonstick skillet.
- Add onions and garlic; stir and cook for 1 minute.
- Add sausage to skillet; continue to cook and stir occasionally for about 10 to 12 minutes, or until sausage is browned; drain.
- Stir in diced tomatoes and set aside.
- Prepare Bechamel Sauce – click for recipe.
- Heat 1/2 tablespoon olive oil in a nonstick skillet.
- Pat dry the eggplant slices.
- Add eggplant slices to skillet and cook just until lightly browned on both sides, about 1 to 2 minutes.
ASSEMBLE
- Spread 1 cup of meat sauce in the bottom of a 9×13 inch baking dish.
- Arrange about 6 slices of eggplant over meat sauce.
- Add more meat sauce over eggplant.
- Spread with 1/3 of Bechamel Sauce.
- Repeat with 2 more layers, and top with remaining bechamel sauce.
- Sprinkle with cheese.
- Bake for 25 to 30 minutes, or until bubbly and top is lightly browned.
- Remove from oven and let stand 15 minutes.
- Serve.
Notes
You will need about 18 to 20 thin slices of eggplant, therefore, depending on the size, you might not end up using both eggplants.
