Shelly's Recipe

Italian Eggplant Casserole

Category: Casseroles - Pork

3 good-sized Japanese eggplants
1 onion, chopped
1 can whole tomatoes
1/2 lb Italian loose sausage, recommend Owens (chub)
2 tsp garlic, minced
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp marjoram
pinch hot chili flakes
2 tbsp light-flavored olive oil (not EVOO)
1/2 C Italian seasoned breadcrumbs (homemade)
1/2 C shredded parmesan (not pizza powder)

Preheat oven to 350

Prepare the casserole dish with pan release spray and set aside.

Measure out the spices.
Cut the eggplants rolling chunk style, then cut again into 1-2" pieces, not
too large. Set aside

Chop the onion; mince the garlic.

Crumble the sausage; put the olive oil in a large skillet and brown the sausage. Add the onions and garlic and cook until translucent; do not brown. Add the garlic and spices. Add the eggplant and mix well to combine. Add the canned tomatoes. With kitchen scissors, cut the tomatoes into pieces about the same size as the eggplant.

Cook for a few minutes more until the mixture is quite dry. Turn the contents of the skillet into the casserole dish; top with
breadcrumbs and parmesan. Bake 30-45 minutes.


Homemade Italian Breadcrumbs

4 slices dry white bread, processed until very fine
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp salt
1/4 tsp garlic powder

This makes 1 C - you only need half for the eggplant casserole.