Stuffed Eggplant Casserole
with Italian sausage and mozarella
When I saw this recipe come in from Romana in Czeck Republic https://craftlog.com/cz/vareni/zapeceny-lilek-s-rajcaty-a-mozzarellou-3pWKb I was really excited to see the unique way that she sliced her eggplant. I had to give it a shot.
What you will need
1 bunch of spinach
2 large eggplant
8 oz. mozarella
1 yellow onion
2 large italian sausages
olive oil as needed
2 cloves garlic, crushed
14.5 oz. canned crushed tomatoes
salt as needed
a chunk of parmesan cheese (maybe 3 oz. or so)
How to cook
1
![y for this dish, but I think it's a nice touch. We use it to line the baking dish to make a nice braised spinach to go with your eggplant.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Slice off the spinach stems and discard. The spinach isn't totally necessary for this dish, but I think it's a nice touch. We use it to line the baking dish to make a nice braised spinach to go with your eggplant.
2
![of water.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Wash well. Spinach can be very dirty. I like to wash it in several changes of water.
3
![ot crucial for a dish like this, but for a salad, it's the best way to dry your greens.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
If you don't own a salad spinner, I highly recommend picking one up. It's not crucial for a dish like this, but for a salad, it's the best way to dry your greens.
4
![e practice. Keep in mind that the slices will be wider at the base than at the stem, because you have more space to work with. Watch those fingers.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NyZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Slice the eggplant without slicing through the stem end. This takes a little practice. Keep in mind that the slices will be wider at the base than at the stem, because you have more space to work with. Watch those fingers.
5
![isture from the eggplant.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTAmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Season each layer with salt. This is mostly to help draw out some of the moisture from the eggplant.
6
![ices into the layers of eggplant, and you want to have enough to go around.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTEmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Slice the mozarella. You want it fairly thin. We're going to slide these slices into the layers of eggplant, and you want to have enough to go around.
7
![skin, then Slice from tip to root. This yields rainbow shaped arches of onion.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTMmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Remove the tip of the onion and cut it in half through the axis. Remove the skin, then Slice from tip to root. This yields rainbow shaped arches of onion.
8
![nks.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Cut the sausage opened and remove the casing. Break the sausage up into chunks.
9
![t a lot of color on the onion here, so gentle cooking is what you're after.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTkmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Cook the onion over medium or medium-low until tender. You don't really want a lot of color on the onion here, so gentle cooking is what you're after.
10
![it brown.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjImcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
When the onion is looking a little caramelized, toss in the sausage and let it brown.
11
![red from your sausage.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjQmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
A little crushed garlic here. Try to stir it into the fat that's been rendered from your sausage.
12
![ly reduced.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Dump in your can of tomatoes. Let it simmer for a few minutes, until slightly reduced.
13
![the first step, feel free to simply skip this part with no other changes.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjcmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Lay out the spinach as a base for your stuffed eggplant. As I mentioned in the first step, feel free to simply skip this part with no other changes.
14
![a little of the white from each slice.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjgmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Spread both eggplants out in your casserole dish. You should be able to see a little of the white from each slice.
15
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjkmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Spoon sauce between each layer of eggplant.
16
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzImcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Slide a piece of cheese into each layer on top of the sauce.
17
![edges with a sharp knife, you can remove this outer layer. It really does get pretty gross sometimes, so this simple trick can really improve the flavor of a cheese.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzUmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
When cheese is stored, the outer layers often become acrid. By scraping the edges with a sharp knife, you can remove this outer layer. It really does get pretty gross sometimes, so this simple trick can really improve the flavor of a cheese.
18
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Grate the parmesan on top of the stuffed eggplant.
19
![. You want the eggplant to be soft.](https://craftlog.global.ssl.fastly.net/m/ve/b64-7997662-1549064898022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzgmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Bake at 350f for 90-120 minutes. It does take awhile. Check in occasionally. You want the eggplant to be soft.
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