Italian Sausage Casserole with Eggplant

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

Course Main Course
Keyword eggplant, gluten free, italian sausage casserole, keto, LCHF, low carb
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 602 kcal


For the Filling:

  • ½ pound sweet Italian sausage
  • ½ pound hot Italian sausage
  • ½ cup diced onion
  • 4-5 cloves garlic finely minced
  • 1 medium eggplant peeled and diced into ½” cubes
  • ½ cup chicken or beef bone broth
  • 1 14 oz. can diced tomatoes
  • 1 Tbsp. tomato paste
  • ½ tsp. Fiesta Brand Zesty Italian Delight Seasoning
  • 1 tsp. Fiesta Brand Gourmet Italian Choice Seasoning
  • Salt & Pepper to Taste
  • ½ Tbsp. dried parsley optional

For the Ricotta Topping:

  • ½ cup whole milk ricotta
  • ¼ grated Parmesan cheese
  • ½ tsp. salt
  • 1 tsp. dried parsley
  • ¼ tsp. black pepper
  • ½ tsp. granulated garlic

To Finish:

  • 8 oz. fresh mozzarella sliced or 1 ½ cups shredded mozzarella


  1. Preheat over to 400 degrees.
  2. 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.

  3. 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.
  4. Bake at 400 degrees for 15-20 minutes of until bubbly and cheese is melted! Serve with a tossed salad and enjoy!

Recipe Notes

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.

Nutrition Facts
Italian Sausage Casserole with Eggplant
Amount Per Serving
Calories 602 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 19g119%
Cholesterol 124mg41%
Sodium 1472mg64%
Potassium 914mg26%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 8g9%
Protein 29g58%
Vitamin A 555IU11%
Vitamin C 19.5mg24%
Calcium 293mg29%
Iron 3.3mg18%
* Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.