Eggplant and Italian Sausage Gratin
User Reviews
5
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Prep Time
50 mins
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Cook Time
1 hr
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Total Time
1 hr 50 mins
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Servings
8
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Calories
430 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant and Italian Sausage Gratin
Description
This Eggplant and Italian Sausage Gratin starts with medium-thick slices of eggplant lightly brushed with olive oil and sprinkled with salt and pepper before baking until tender and slightly caramelized. Simultaneously, Italian sausage is browned and cooked with Italian seasoning and garlic to enhance its flavor, then combined with fire-roasted canned tomatoes to form a flavorful meat sauce.
Layers of roasted eggplant alternate with the sausage and tomato mixture, then heavy cream and a blend of Parmesan and fresh mozzarella cheeses are added to enrich the dish. Baking the gratin melds the components into a cohesive casserole, where the tender, slightly sweet eggplant complements the savory, spiced sausage and creamy cheese topping.
This gratin works well served warm as a filling main dish or alongside a green salad for a more complete meal. It offers a textured contrast between the soft eggplant, hearty sausage, and gooey cheese, all balanced with herbs and the acidity of tomatoes.
Ingredients
- 2 eggplant sliced in ½-inch thick rounds, medium
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 12 ounces Italian sausage removed from casings
- 1 tablespoon Italian seasoning
- 3 cloves garlic finely minced
- 3 14 ½- ounce fire-roasted canned tomatoes can
- ½ cup basil fresh, coarsely chopped
- 1 cup heavy cream
- 3 ounces Parmesan Cheese grated
- 4 ounces fresh mozzarella
Instructions
- Preheat oven to 400˚F. Line two sheet pans with foil for easy cleanup. Brush foil generously with extra virgin olive oil. Arrange eggplant slices in even layers on prepared pans. Brush tops of eggplant slices lightly and quickly with olive oil. Work quickly as eggplant likes to absorb lots of oil. You just want to lightly coat the surface. Sprinkle lightly with salt and freshly ground black pepper.
- Bake for 15 minutes, then rotate pans and bake another 20 minutes. Remove from oven and set aside
- While eggplant is roasting, make the meat sauce and parmesan sauce. For the meat sauce, heat a medium-large pot or Dutch oven over medium heat. Add Italian sausage and cook until lightly browned. Break the sausage up with a metal spatula and stir occasionally, as it cooks.
- Drain excess grease and reduce heat to low. Add Italian seasoning and garlic and cook, stirring continually for 2 more minutes to soften the garlic and let the spices bloom.
- Add fire-roasted tomatoes to the pot and increase heat to high. Bring to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat.
- For the parmesan sauce, pour 1 cup heavy cream into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half. This will take about 10 minutes. Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside.
- To assemble gratin, lightly grease a low enameled cast iron pan, gratin pan or low casserole. Arrange half of the eggplant in the pan. Spoon about ½ of the meat sauce over the eggplant and then repeat layers.
- Stir the Parmesan sauce well and pour over the top of the eggplant and sauce. You can leave some of the eggplant mixture showing, if desired.
- Reduce temperature to 350˚F and bake gratin until bubbly and beginning to turn golden in spots, 25-30 minutes. Remove from oven and allow to sit for 10 minutes before serving. Serve in shallow bowls with crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 93mg | 31% |
| Sodium | 962mg | 40% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 257mg | 26% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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