Eggplant-Sausage Casserole

October 17, 2007

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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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