Description
This comforting and savory Italian eggplant recipe, inspired by a traditional family favorite, features tender eggplant rounds layered with flavorful Italian sausage, caramelized onions, rich tomato sauce, and topped with a cheesy breadcrumb crust. Perfect for a hearty dinner, this dish embodies the warmth and depth of authentic Italian culinary heritage.
Ingredients
Scale
Vegetables
- 2 medium eggplants, sliced into rounds
- 2 medium onions, caramelized until golden
Meat
- 1 lb ground Italian sausage
Other
- 2 cups tomato sauce
- 1 cup breadcrumbs (traditional or gluten-free)
- 1 cup cheese (mozzarella or Parmesan, preferably fresh)
Instructions
- Prepare Eggplants: Slice the eggplants into 1/2-inch rounds. Optionally, sprinkle with salt and let them sit for 20-30 minutes to draw out bitterness, then rinse and pat dry.
- Caramelize Onions: Thinly slice the onions and cook them over medium heat in a skillet with a bit of oil until they turn golden and sweet, about 15-20 minutes.
- Cook Sausage: In the same or a separate skillet, cook the ground Italian sausage until browned and fully cooked through, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
- Layer the Dish: In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices, then top with sautéed sausage, caramelized onions, more tomato sauce, and a sprinkle of breadcrumbs and cheese. Repeat layers if desired, finishing with a top layer of cheese and breadcrumbs.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for approximately 40-50 minutes, until the top is golden and bubbling and the eggplant is tender.
- Rest and Serve: Let the dish rest for 10 minutes after baking to set. Serve warm as a main course or hearty side dish paired with a fresh salad or crusty bread.
Notes
- Salting eggplants before cooking reduces bitterness and excess moisture.
- Use fresh mozzarella or freshly grated Parmesan for richer flavor.
- Gluten-free breadcrumbs can be substituted to accommodate dietary needs.
- Leftovers store well and taste even better the next day.
- For a vegetarian version, omit sausage and add mushrooms or lentils instead.
