Sunday, September 12, 2010

Sunday Recipe: Eggplant & Goat Cheese Casserole

After reading the paper, I enjoy culling through recipes while sipping a cup of hot Community coffee on lazy Sunday mornings. One of my favorite side dishes is an eggplant and goat cheese casserole that I've tweaked over the years with the help of my brother-in-law. Hope you enjoy it as much as we do!

Eggplant & Goat Cheese Casserole


2 – large eggplants, peeled and cut into ½ inch chunks

1 – medium yellow onion, finely chopped

2 – tblsp. finely chopped garlic

6 – Roma tomatoes, chopped

1 – lb. Italian sausage

½ - red pepper, finely chopped

1 - 6 oz. package of goat cheese

½ - cup olive oil

½ - cup Italian bread crumbs

¼ - cup grated parmesan cheese

Salt & pepper

Cooking instructions:

In a large saucepan, saut̩ eggplant, onions, garlic, tomatoes, and red pepper in olive oil until eggplant is soft and tender - about 20 Р25 minutes. Add 1 tsp. each of salt & pepper. Stir mixture. Taste to ensure salted to your preference. Add extra olive oil to mixture if necessary.

While the vegetable medley is sautéing, in a separate pan, brown the Italian sausage (loose and out of casing); once browned, drain excess grease then add browned sausage to vegetable mixture.

Add 6-oz. goat cheese, stir well until cheese is completely melted.

Add bread crumbs and stir into mixture.

Place mixture in a 9” X 13” baking dish, evenly sprinkle parmesan cheese and extra bread crumbs on top of mixture. Bake at 350 for 25 minutes or until bubbly and golden brown on top.

Serves 8 - 10 as a side dish. Nicely complements pork, chicken, and lamb entrees.

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