Eggplant And Noodle Casserole
A hearty baked eggplant and noodle casserole layered with cheeses, savory sausage, and rich tomato sauce, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Peel and slice eggplants into 1/4-inch thick slices.
- Sprinkle eggplant slices with salt and drain for 30 minutes.
- Dry the eggplant slices and brush them with olive oil.
- Broil the eggplant slices in the oven for about 4 to 5 minutes per side until light brown.
- Cook the egg noodles according to package instructions, then drain and mix with ricotta cheese.
- Pour the cooked noodles into a 9 x 13 x 2-inch baking pan.
- Top the noodles with the broiled eggplant slices and sautéed onions.
- Sprinkle with Cavender's seasoning.
- Add cooked Italian sausage and spaghetti sauce over the layers.
- Sprinkle with Parmesan cheese.
- Cover the dish with foil and bake at 375°F (190°C) for 30 to 35 minutes.
- Uncover and place mozzarella cheese on top.
- Bake for an additional 5 to 8 minutes until the cheese is melted and bubbly.
Tips & Substitutions
To enhance the texture of your eggplant, try using a combination of different cheeses such as mozzarella and ricotta for creaminess. If you're short on time, you can substitute the broiled eggplant with grilled or sautéed zucchini. For extra flavor, consider adding fresh herbs like basil or oregano to the layers. This dish also works well with ground turkey instead of Italian sausage for a lighter option.
Serving Suggestions
Serve this hearty casserole with a simple side salad or garlic bread for a complete meal. It pairs beautifully with Italian recipes like Italian Sausage Bread(Stromboli) or Jeano'S Italian Casserole for a themed dinner. A light red wine, such as Chianti, complements the flavors well, making it perfect for family gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but be aware that the texture may vary slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant And Noodle Casserole contains roughly 23 calories, with 1g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Just cover it tightly with foil and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for egg noodles?
If you prefer a gluten-free option, you can substitute egg noodles with gluten-free pasta or even spiralized vegetables like zucchini or squash. Just adjust the cooking time accordingly to ensure everything is cooked perfectly.
How can I make this recipe vegetarian?
To make this casserole vegetarian, simply omit the Italian sausage and replace it with a mix of sautéed mushrooms or additional vegetables like bell peppers and spinach. This will add depth and flavor while keeping the dish hearty.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).