Easy Eggplant Casserole
Submitted by skizyx
Eggplant casserole with browned sausage, onions, and a buttery cracker crumb topping baked until golden. A hearty, diabetic-friendly main dish for four that comes together in about an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
60 minIf you’ve got an eggplant sitting in the fridge and half a pound of sausage, you’re 60 minutes away from a solid weeknight dinner. The eggplant gets boiled until tender, mixed with browned sausage and onions, bound with egg and breadcrumbs, then baked under a crunchy cracker crumb top.
It’s a Southern-style casserole that doesn’t try to be anything fancy. The eggplant soaks up all that savory sausage flavor and turns silky in the oven, while the buttery cracker crust gives every forkful a satisfying crunch.
This one feeds four generously and reheats well the next day.
Kitchen Tips
- Drain the eggplant well after boiling. Excess water will make the casserole watery instead of firm. Press it gently in a colander.
- Brown the sausage until it’s really crispy. Those caramelized bits are where the best flavor hides. Don’t rush this step.
- Crush the crackers coarsely, not to powder. You want visible cracker pieces on top for texture, not a fine dust.
Variations
Ingredients
Directions
Peel eggplant, and cut into 1” cubes; cook in a small amount of boiling water 10 minutes or until tender.
Drain. Let cool slightly.
Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs.
Mix well, and spoon into a greased 1-quart casserole.
Combine butter and cracker crumbs; sprinkle over casserole.
Bake at 350℉ (180℃) for 25 minutes.
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