Name: Eggplant Sausage Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) penne pasta; 2 pounds bulk Italian sausage; 1 medium eggplant, peeled and cubed; 1 large onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 can (28 ounces) diced tomatoes, undrained; 1 can (6 ounces) tomato paste; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon paprika; 1 carton (15 ounces) ricotta cheese; 4 cups shredded part-skim mozzarella cheese, divided

If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California

Ingredients

1 package (16 ounces) penne pasta

2 pounds bulk Italian sausage

1 medium eggplant, peeled and cubed

1 large onion, chopped

2 tablespoons olive oil

2 garlic cloves, minced

1 can (28 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon paprika

1 carton (15 ounces) ricotta cheese

4 cups shredded part-skim mozzarella cheese, divided

Instructions

1 Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.

2 In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. Remove from the heat. Drain pasta; stir into eggplant mixture. Add sausage.

3 Spread half of the sausage mixture in a greased 13x9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.

4 Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.