Description
This comforting and savory Italian eggplant recipe, inspired by my grandmother’s traditional cooking, combines tender slices of eggplant with rich Italian sausage, caramelized onions, and a flavorful tomato sauce. Baked to golden perfection with a crispy breadcrumb topping and melted cheese, this dish is a hearty and satisfying meal that serves six.
Ingredients
Scale
Vegetables
- 2 medium Eggplants, sliced into rounds
- 2 medium Onions, caramelized until golden
Meat
- 1 lb Ground Italian Sausage
Sauce
- 2 cups Tomato Sauce
Others
- 1 cup Breadcrumbs (traditional or gluten-free)
- 1 cup Cheese (Mozzarella or Parmesan, fresh recommended)
Instructions
- Prepare the Eggplant: Slice the eggplants into uniform rounds about 1/4 inch thick. Lightly salt the slices and let them sit for 20 minutes to draw out excess moisture and bitterness. Then, pat dry with paper towels.
- Cook the Sausage: In a large skillet over medium heat, cook the ground Italian sausage until browned and cooked through. Remove from the skillet and set aside.
- Caramelize the Onions: In the same skillet, add a bit of olive oil and cook the onions slowly over low heat until they become soft and golden brown, about 15-20 minutes.
- Combine Sauce Ingredients: Add the tomato sauce to the skillet with the caramelized onions and let it simmer gently for 5-10 minutes to meld flavors. Incorporate the cooked sausage back into the sauce mixture and stir well.
- Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, arrange a layer of eggplant slices covering the bottom, then spoon over a layer of the sausage and tomato sauce mixture. Sprinkle some breadcrumbs and cheese on top. Repeat layering until all ingredients are used, finishing with a generous topping of cheese and breadcrumbs.
- Bake: Place the assembled dish in the oven and bake for 40-50 minutes until the eggplant is tender, the sauce is bubbly, and the breadcrumb topping is golden and crisp.
- Serve: Allow the dish to rest for 5 minutes before serving. This helps the layers to set and enhances flavor blending. Serve hot and enjoy your homemade comforting Italian eggplant bake.
Notes
- Salting eggplant helps to reduce bitterness and moisture, improving texture.
- Use fresh mozzarella or freshly grated Parmesan cheese for best flavor.
- Breadcrumbs can be substituted with gluten-free options for dietary needs.
- Leftovers keep well and can be refrigerated for up to 3 days.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or lentils.
