Name: Gianelli Sausage and Eggplant Casserole
Ingredients: 2 Eggplants – sliced lengthwise, 1/8 inch thick *Will need about 18-20 slices of eggplant; 1 Package of Gianelli Hot/Sweet Bulk, or 1 package of Gianelli Hot/Sweet Patties; 1 Yellow Onion - diced; 2 cloves of garlic – minced; 1 can diced tomatoes, undrained; 1 cup shredded Italian Blend Cheese; 1 tablespoon Olive Oil; 1 teaspoon Salt

2 Eggplants – sliced lengthwise, 1/8 inch thick *Will need about 18-20 slices of eggplant

1 Package of Gianelli Hot/Sweet Bulk, or 1 package of Gianelli Hot/Sweet Patties

1 Yellow Onion - diced

2 cloves of garlic – minced

1 can diced tomatoes, undrained

1 cup shredded Italian Blend Cheese

1 tablespoon Olive Oil

1 teaspoon Salt

Instructions

Preheat oven to 400

Slice the eggplant to 1/8 slices then add eggplant to large baking sheet; sprinkle each slice with salt and set aside

Heat 1/2 tablespoon of olive oil in large nonstick skillet and add onions and garlic ; stir for about 2 minutes

Add sausage to skillet; continue to cook and stir for about 13-15 minutes or until sausage is completely browned

Stir in diced tomatoes for about 1 minute.

Set aside in a separate bowl (this will be the meat sauce)

Heat 1/2 tablespoon of olive oil in the large nonstick skillet

Pat dry the eggplant slices, then add the slices into the skillet and cook until they are a lightly brown color on each side. (about 2 minutes per side)

Assemble

Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking pan

Arrange about 6 slices of eggplant over meat sauce

Add more meat sauce over eggplant

Repeat steps 2&3 for 2 or more layers

Sprinkle with cheese

Bake for 25-30 minutes or until bubbly and top is lightly browned

Remove from oven and let stand for about 10 minutes

Serve and enjoy!

Ingredients