Eggplant-Sausage Casserole

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Make this one-dish meal as hot and spicy as you like. I’ve always heard that eggplant is better the second day, but there might not be any left for the second day. HARRY

1 medium Italian eggplant, cubed
1/2 teaspoon salt
3/4 pound pork sausage
1 large onion, coarsely chopped (1 cup)
1 teaspoon toasted, ground cumin
1 pinch red pepper flakes or to taste
Freshly ground black pepper to taste
1 cup plus 1/2 cup fine, dry bread crumbs, divided
3 eggs, lightly beaten
2 tablespoons butter, melted

Preheat the oven to 350 degrees F. Cook the eggplant in a small amount of boiling, salted water until tender, about 10 minutes. Drain in a colander, place a weighted plate on top, and set aside. In a heavy skillet over medium-high heat, cook the sausage, onion, cumin, and red pepper flakes until the sausage is browned. Remove from the heat, drain if necessary, and add the eggplant, black pepper, 1 cup bread crumbs, and eggs. Pour into a greased 1 1/2-quart casserole. In a small bowl, combine the remaining 1/2 cup bread crumbs and the butter. Spread on top of the eggplant mixture and bake for 30 minutes or until browned.
Makes 4 servings.

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One Response to Eggplant-Sausage Casserole

  1. jolynna says:

    I would take Harry back too, if he brought over THAT good sounding casserole!

    I love eggplant. But my husband “thinks” he doesn’t like it.

    He doesn’t even like ratatouille or baba ghanouj? Poor thing, he probably had a terrible eggplant casserole as a child made by a cook who didn’t know to press the bitter juices out of it. My mother used to make a terrible eggplant dish with yellow cheese and undercooked onions and milk, I think. The eggplant was so bitter! I hated it! My husband used to think he didn’t like okra until I made him Curried Okra and Tomatoes. But it’s difficult to overcome food prejudices. Maybe you could make it for yourself.

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