Beef And Eggplant Sausage In Eggplant Shell Casings Recipes

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SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE



Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce image

Make and share this Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce recipe from Food.com.

Provided by amandabliedung

Categories     Pasta Shells

Time 1h45m

Yield 35 shells, 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
3/4 lb sweet Italian sausage, casings removed
2 cups chopped onions
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper flakes
2 tablespoons minced garlic
1/2 cup ricotta cheese or 1/2 cup mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated parmesan cheese
1/4 teaspoon sugar
0.5 (12 ounce) package jumbo pasta shells (about 18 shells)
2 cups italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaf
4 ounces coarsely grated Fontina cheese

Steps:

  • In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
  • When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
  • Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
  • Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
  • In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

LAYERED EGGPLANT HAMBURGER CASSEROLE



Layered Eggplant Hamburger Casserole image

Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.

Provided by Mari

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ½ pounds lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
2 ¼ cups water
1 (14.5 ounce) can peeled and diced tomatoes
⅓ cup dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 eggplant
1 onion, sliced
½ cup dry bread crumbs
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
  • Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
  • Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g

EGGPLANT AND SWEET SAUSAGE BAKE



Eggplant and Sweet Sausage Bake image

This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse.

Provided by Irmgard

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons garlic, minced
2 cups chicken stock
2 tablespoons fresh parsley, chopped
1 cup fine dry breadcrumb
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the sausage and cook until brown.
  • Add the eggplant, salt, cayenne, and black pepper.
  • Saute for 2 to 3 minutes, or until slightly soft.
  • Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
  • Add the thyme, oregano, and garlic.
  • Stir and cook for 1 minute.
  • Add the chicken stock and parsley and cook for about 3 minutes, stirring.
  • Remove from the heat and add the bread crumbs and cheese.
  • Mix well.
  • Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
  • Serve hot.

Nutrition Facts : Calories 468.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 31.6, Sodium 1767.5, Carbohydrate 39.8, Fiber 7.1, Sugar 9, Protein 22.9

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE



Emeril's Eggplant, Sausage, and Ziti Casserole image

Make and share this Emeril's Eggplant, Sausage, and Ziti Casserole recipe from Food.com.

Provided by Tina Madden

Categories     One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 large eggplant, cut crosswise into 1/3 inch thick rounds
1/2 cup olive oil, plus
more olive oil, as needed
salt
fresh ground black pepper
1 cup chopped yellow onion
1 lb Italian sausage, removed from casings
2 tablespoons tomato paste
1 (28 ounce) can whole Italian tomatoes, crushed, and their juices
1 teaspoon Italian spices
1/2 cup pitted black olives, coarsely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh basil leaf
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
8 ounces ziti pasta, cooked according to package directions and drained
1 cup grated mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly grease a 9 by 13-inch casserole dish and set aside.
  • In a large skillet over medium-high heat, heat 1/4 cup of the oil.
  • Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
  • Transfer to a plate as they cook, and set aside.
  • Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
  • When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
  • Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
  • Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
  • Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
  • Remove from the heat.
  • Add the basil and adjust seasoning, to taste.
  • Meanwhile, melt the butter in a medium saucepan over medium-high heat.
  • Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
  • Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
  • Remove from the heat and season with the nutmeg and salt and pepper, to taste.
  • Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
  • Top with half of the cooked pasta, then half of the sausage-tomato sauce.
  • Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
  • Pour on the white sauce, then top with the grated mozzarella and Parmesan.
  • Bake for 1 hour, or until puffed and golden brown on top.

Nutrition Facts : Calories 647.2, Fat 43.4, SaturatedFat 15.3, Cholesterol 70.3, Sodium 1047.3, Carbohydrate 41.2, Fiber 5.4, Sugar 10, Protein 24.5

SAUSAGE-STUFFED EGGPLANT



Sausage-Stuffed Eggplant image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

BEEF AND EGGPLANT SAUSAGE IN EGGPLANT SHELL CASINGS



Beef and Eggplant Sausage in Eggplant Shell Casings image

Imam bayildi, as this dish of Turkish origin is called in Bulgaria, Albania, and Greece, and its story have a special place in my cooking repertoire and in my heart. It was introduced to me by Susanna Hoffman, my longtime friend and sometimes cookbook coauthor, who is, among other things, an esteemed social anthropologist whose special field of endeavor is Greece. The story of imam bayildi has many versions, but details aside, it is essentially a tale of love and household thrift. A bride new to the house of her new husband, an imam, came with a dowry of olive oil. But there was only a certain amount. And the imam loved eggplant above all other foods. In practice, because eggplant, as it cooks, is a great gulper of olive oil, and olive oil is the equivalent of kitchen gold, the dish was using up too much of the bride's dowry. What to do? How to please the husband and keep the eggplant rich and unctuous without blowing the kitchen budget? Susanna solved the dilemma by having the thoughtful bride coax the eggplant into softening with the addition of some water, thereby requiring less of the precious olive oil and with equally excellent results. Was the imam thrilled? Did he faint as the original story line suggests? We don't know, but we presume the clever, money-minded bride kept her place and the imam was happy. In yet another, latter-day telling of the story, I call the beef and eggplant filling a sausage and the eggplant shells the casing, and imam bayildi winds up in a new sausage cookbook.

Yield serves 4 to 6

Number Of Ingredients 11

2 small eggplants (about 3/4 pound each)
1 1/2 teaspoons kosher salt
1/4 cup extra virgin olive oil
1 yellow or white onion, finely chopped
4 cloves garlic, finely chopped
3/4 pound ground beef
1 1/2 tablespoons tomato paste
3 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 cup red wine
2 tablespoons extra virgin olive oil, or more if needed
1 cup freshly grated Parmesan or other hard cheese

Steps:

  • To make the sausage, cut the eggplants in half lengthwise. Scoop the pulp out of each eggplant half, leaving a 1/4-inch-thick shell. Coarsely chop the pulp and sprinkle it with the salt. Set the pulp and shells aside separately.
  • In a large nonreactive sauté pan, heat the oil over medium-high heat. Add the onion and garlic and cook until wilted, about 5 minutes. Crumble in the beef and cook, stirring to break up the clumps, until the meat is browned, about 5 minutes. Stir in the tomato paste, oregano, wine, and eggplant pulp and decrease the heat to maintain a brisk simmer. Cook, stirring frequently and adding a little water when necessary to keep the mixture from sticking to the pan, until the eggplant collapses into a puree, the wine is no longer raw, and the mixture is almost dry, about 30 minutes.
  • Meanwhile, heat the 2 tablespoons oil in a large sauté pan over medium-high heat. Add as many eggplant shells as will fit without crowding and sauté, turning two or three times, until wilted all around, about 6 minutes. Transfer the shells, open sides up, to a baking dish in which all the shells will fit tightly packed. Repeat with the remaining shells, adding more oil if needed to prevent sticking.
  • Preheat the oven to 350°F. Divide the sausage mixture evenly among the eggplant shells, filling them to the top. Pour water into the baking dish to reach 1/4 inch up the sides of the shells.
  • Bake until the shells are soft and the filling is bubbling up, 45 minutes to 1 hour. Sprinkle the cheese evenly over the tops of the filled shells and continue baking until the cheese is melted.
  • Serve hot from the oven, at room temperature, or chilled.

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