Description
Savory Eggplant and Italian Sausage Gratin That Wows!
Ingredients
Scale
- 1 medium eggplant
- 2 tbsp extra virgin olive oil
- 1 tbsp kosher salt
- 1 lb Italian sausage
- 1 tbsp Italian seasoning
- 2 cloves garlic
- 28 oz fire-roasted canned tomatoes
- 1 cup fresh basil
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup fresh mozzarella
Instructions
- Preheat oven to 400˚F. Line two sheet pans with foil and brush with olive oil.
- Arrange sliced eggplant on the prepared pans, brush with olive oil, and sprinkle with kosher salt.
- Bake eggplants for 15 minutes, rotate pans and bake for an additional 20 minutes until tender.
- In a pot over medium heat, cook Italian sausage until lightly browned, breaking it into pieces.
- Drain excess grease, reduce heat to low, stir in Italian seasoning and minced garlic, cooking for 2 minutes.
- Add fire-roasted canned tomatoes, bring to a boil, then reduce heat to simmer for 20-25 minutes.
- Add fresh basil and cook for another 5 minutes before removing from heat.
- In a separate saucepan, heat heavy cream until simmering, then reduce by half. Stir in cheeses until smooth.
- Grease a baking dish and layer half of baked eggplant, half of meat sauce, repeat layer.
- Pour cheese sauce over the top layer and bake at 350˚F for 25-30 minutes until bubbly.
- Let it sit for 10 minutes before serving.
Notes
- Choose firm and shiny eggplants for the best texture.
- Substitute olive oil with avocado oil if needed.
- Sea salt can replace kosher salt.
- Use sweet or spicy Italian sausage based on your preference.
- Fresh basil is best for maximum flavor.
- For lower fat, consider using half-and-half.
- Pecorino Romano can add a sharper taste.
- For a low-moisture option, use block mozzarella.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Eggplant Italian Sausage Gratin