Eggplant & Sausage Casserole

Eggplant & Sausage Casserole


2 small eggplants, very thinly sliced
1 stale baguette, cut into cubes
4 sausages of your choice, casings removed (I used artichoke and olive chicken sausage)
4 eggs
1/2 cup milk (skim is ok)
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried oregano
2 cups marinara sauce
2 cups mozzarella
1 cup breadcrumbs (homemade preferred*)

Preheat your oven to 350°. Brown the sausage in a skillet, breaking up and large pieces. Toss the browned sausage with bread and place in a greased lasagna pan (mine is 9″ x 13″).

In a medium bowl, whisk together the eggs, milk, salt, pepper and oregano. Drizzle evenly over the sausage and bread mixture.

Add a layer of eggplant over the sausage mixture. Cover with all of the marinara sauce. Add an additional layer of eggplant. Cover the eggplant with mozzarella and breadcrumbs.

Bake for 45 minutes or until the eggplant is tender and the cheese is melted and browned.

Makes about 6 servings (if accompanied by a large green salad).

from bitchin'camero