This Italian Sausage Casserole comes together in no time! Browned and caramelized, the eggplant and sausage combine with the tomatoes and before it goes into the oven dollops of creamy ricotta go all over the top right before a generous coating of mozzarella cheese! Then its baked to ooey gooey, cheesy Italian perfection! Low Carb, Keto Friendly & Gluten Free
8oz.fresh mozzarellasliced or 1 ½ cups shredded mozzarella
Preheat over to 400 degrees.
In a large skillet over medium high heat, cook the sausage and onions until browned. Add the diced eggplant and continue to cook until eggplant is soft, tender and has picked up some golden brown color. Add the chopped garlic and cook for another 2 minutes. Deglaze the pan with the stock and using a spoon scrape up any brown bits that are on the bottom of the pan. Add the next six ingredients to the meat and eggplant mixture and simmer for 5 more minutes. Taste the filling and adjust salt and pepper as needed. Pour the meat mixture into a greased casserole dish and set aside.
In a medium mixing bowl combine all the ingredients for the ricotta topping, mixing well to combine.. Drop the ricotta mixture buy the tablespoon full all over the top of the meat and eggplant mixture. Lay sliced mozzarella over the top of the meat mixture or if using shredded cheese, sprinkle mozzarella evenly over the meat mixture.
Bake at 400 degrees for 15-20 minutes of until bubbly and cheese is melted! Serve with a tossed salad and enjoy!
This recipe easily served 4-6 people of serving with a tossed salad. Nutrition facts listed are approximate, based on 4 serving and will vary depending on the ingredients you use.