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
In a large saucepan, sauté eggplant, onions, garlic, tomatoes, and red pepper in olive oil until eggplant is soft and tender - about 20 – 25 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.