This Italian Sausage and Eggplant Gratin is a hearty and flavorful dish that layers tender roasted eggplant with savory Italian sausage and a rich tomato sauce, all topped with a creamy parmesan cheese sauce. Perfect for a cozy family dinner or a special occasion, this gratin is a delicious way to enjoy classic Italian flavors.
This recipe has become a favorite in our household, especially during the cooler months when we’re craving something warm and comforting. My husband absolutely loves the combination of the spicy Italian sausage and the tender eggplant, and it’s always a hit whenever we have friends over. The kids enjoy helping out with layering the eggplant and sausage, making it a fun family activity. This gratin has quickly become a staple, bringing smiles to everyone’s faces with its rich, comforting flavors.
Why This Italian Sausage and Eggplant Gratin?
- Layered Flavor: The combination of roasted eggplant, spicy Italian sausage, and a rich tomato sauce creates a symphony of flavors in every bite.
- Creamy Indulgence: The parmesan cheese sauce adds a creamy, decadent layer that ties the dish together beautifully.
- Easy Cleanup: Using foil-lined baking sheets makes cleanup a breeze, allowing you to enjoy the meal without worrying about the mess.
- Versatile Dish: Perfect for a family dinner, a gathering with friends, or even meal prep for the week.
Ingredients
For the Eggplant:
- 2 medium eggplants, sliced into ½-inch (1.27 cm) thick rounds
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon (5g) kosher salt
For the Meat Sauce:
- 12 ounces (340g) Italian sausage, removed from casings
- 1 tablespoon (15g) Italian seasoning
- 3 cloves garlic, finely minced
- 3 cans (each 14½ ounces/411g) fire-roasted tomatoes
- ½ cup (20g) fresh basil, coarsely chopped
For the Parmesan Sauce:
- 1 cup (240ml) heavy cream
- 3 ounces (85g) grated parmesan cheese
- 4 ounces (113g) fresh mozzarella, shredded
Directions
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C). Line two baking sheets with foil and brush with extra virgin olive oil.
- Arrange the eggplant slices in a single layer on the prepared pans. Brush the tops lightly with olive oil and sprinkle with kosher salt and black pepper.
- Bake for 15 minutes, then rotate the pans and bake for an additional 20 minutes until the eggplant is tender and golden. Remove from the oven and set aside.
- Make the Meat Sauce:
- While the eggplant is roasting, heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spatula as it cooks.
- Drain any excess grease, reduce the heat to low, and add the Italian seasoning and minced garlic. Cook, stirring continually, for 2 minutes to soften the garlic and bloom the spices.
- Add the fire-roasted tomatoes to the pot and increase the heat to high. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce thickens. Stir in the chopped basil and cook for an additional 5 minutes. Remove from heat.
- Prepare the Parmesan Sauce:
- In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce the heat and simmer until the cream reduces by half, about 10 minutes.
- Add the grated parmesan and shredded mozzarella, stirring over low heat until the cheeses are melted and the sauce is smooth. Cover and set aside.
- Assemble the Gratin:
- Reduce the oven temperature to 350°F (175°C). Lightly grease a low enameled cast iron pan, gratin pan, or casserole dish.
- Arrange half of the roasted eggplant slices in the bottom of the pan. Spoon half of the meat sauce over the eggplant, then repeat the layers with the remaining eggplant and meat sauce.
- Stir the parmesan sauce well and pour it over the top of the layered eggplant and meat sauce, leaving some of the mixture visible if desired.
- Bake in the preheated oven for 25-30 minutes, or until the gratin is bubbly and golden in spots.
- Serve:
- Allow the gratin to rest for 10 minutes before serving. Serve in shallow bowls with crusty bread on the side.
Notes:
- Substitutions: You can use ground turkey or chicken sausage as a leaner alternative to Italian sausage.
- Vegetarian Option: Omit the sausage and add more roasted vegetables like bell peppers or zucchini for a vegetarian version.
- Cheese Variations: Feel free to experiment with other types of cheese, such as fontina or gouda, for a different flavor profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
