Eggplant was always one of those things that I just assumed I wouldn’t like, and never bothered trying. I was completely convinced that it couldn’t possibly taste good. And I held that belief until a friend made eggplant parm for a potluck last year, and I figured since it was there, I might as well see if it was as horrible as I thought it was. Obviously it wasn’t, since I’m now writing a post about it. 🙂 I asked her for her recipe, and decided to try it myself.
Now I know eggplant parm is supposed to be a vegetarian alternative to chicken parm, or a good option for Meatless Monday. Personally, I’ve never been able to get behind the whole meatless thing. I’m a meat and potatoes kind of girl. So I figured why not add a little meat to the sauce? I absolutely love Italian chicken sausage for recipes. I use it in my Italian Sausage Pumpkin Chili, and my Butternut Squash and Sausage Soup. And it’s precooked, so it saves some time too. 🙂
Peeling, slicing, and breading the eggplant is probably the most time consuming part of this recipe. Over all, it’s pretty quick to make.
The cooked eggplant lays across the bottom over a little sauce, and everything else goes over the top.
Granted, it looks a bit prettier before it’s cooked, but it tastes amazing after. 🙂
- 1 medium eggplant, peeled, sliced into 1/2" rounds
- 1 egg
- 3/4 cup seasoned breadcrumbs
- 1 tsp Italian seasoning
- 1 1/2 cups pasta sauce, divided
- 2 precooked chicken Italian sausage links
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup mozzarella cheese
- Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray.
- Beat egg in a small dish. In another bowl mix together breadcrumbs and Italian seasoning. Dip eggplant rounds in egg, then coat with breadcrumbs. Lay side by side on sprayed baking sheet. Bake eggplant for 8 minutes, flip, then cook 8 more minutes.
- Spread 1/2 cup of pasta sauce in the bottom of a 9" x 13" baking dish. Lay cooked eggplant in the bottom of the dish, overlapping slightly if necessary.
- Chop sausage into chunks, and grind up in food processor into crumbles. Mix sausage with remaining 1 cup pasta sauce. Spread over tops of eggplant.
- Sprinkle the top evenly with the parmesan and mozzarella. Bake for 20 minutes.
Please leave a comment on what you think of my take on chicken parm. 🙂