Sweet Italian Sausage Casserole
It’s difficult to remember the first time I made this Sweet Italian Sausage Casserole. I know that it was well before 2006 because I included it for submission in the Benington Family Cookbook. Even though I can’t remember where I found the recipe, I vaguely recall that it may have been a Today Show Casserole Competition contender. Regardless of when and where, I have made this numerous times and it has become a family favorite. When summer’s bounty provides fresh produce this is a great recipe.
Over time I have tried different renditions, but the favorite has proven to be this one as written. I have used hot and spicy Italian sausage, which is good and we do enjoy spicy sausage, but in this recipe the more subtle sweet Italian sausage flavors with hints of fennel provide the best overall result.
The first time I made this recipe, the ‘Ole Buckeye was not a fan. He does not like eggplant. After researching the proper preparation of eggplant in order to reduce the bitterness I was able to modify the recipe. This has become one of his favorite casseroles.
When you are looking for ways to utilize the abundance the garden renders pull this recipe from your collection.
- 2 Tbsp butter
- 2 Tbsp olive oil
- 8 Ounces Sweet Italian Sausage Casings removed
- 1 Cup Eggplant Diced (see note)
- 1 Cup Zucchini Diced
- 1 Cup red pepper Diced
- 1 Cup Green Pepper Diced
- 1/4 Cup onion Diced
- 2 Cloves garlic Minced
- 1 28 Ounce Can Plum Tomatoes Drained and Chopped
- 2 Tbsp Fresh Parsley Chopped
- 2 Tbsp fresh basil Chopped
- Cayenne pepper to taste
- 2 Ounces Mozzarella Grated
- Heat the olive oil and butter in a skillet. Add the sausage breaking it up and cook it until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and set aside.
- To the same skillet add the next 6 ingredients and cook until softened.
- To the softened vegetables add the reserved sausage, tomatoes, parsley, basil, and cayenne. Simmer together for 15 minutes.
- Put all of the simmered ingredients into a 8 x 9 deep casserole dish. Top with the mozzarella cheese.
- Bake for 20 minutes at 350 degrees
I am quite generous with the measurements of the ingredients when I make this myself.
There are a variety of ways to remove the bitterness from eggplant. Tempering Bitter Eggplant. When I prepare the eggplant I slice it into 1/2 inch slices, lay the slices on paper towels and salt the slices generously and evenly. I do this about an hour in advance of using it. Be sure to rinse the slices and pat them dry. I then dice them.
Chop all of your vegetable approximately the same size so that they will cook evenly.
