Eggplant And Noodle Casserole Recipe

Name: Eggplant And Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 small eggplants; 8 oz. wide egg noodles; 1 large onion, sauteed; 1 c. Ricotta cheese or sour cream; 1 1/2 lb. Italian sausage, casing removed and cooked; 1 qt. spaghetti sauce; 12 oz. shredded Mozzarella cheese; olive oil; Cavender's Greek seasoning; Parmesan cheese

Servings: persons

2 to 3 small eggplants
8 oz. wide egg noodles
1 large onion, sauteed
1 c. Ricotta cheese or sour cream
1 1/2 lb. Italian sausage, casing removed and cooked
1 qt. spaghetti sauce
12 oz. shredded Mozzarella cheese
olive oil
Cavender's Greek seasoning
Parmesan cheese

1
Peel and slice eggplant 1/4-inch thick.
2
Sprinkle with salt and drain for 30 minutes.
3
Dry and brush with olive oil.
4
Broil in oven about 4 to 5 minutes per side until light brown.
5
Cook noodles; drain and add Ricotta or sour cream.
6
Pour into 9 x 13 x 2-inch baking pan.
7
Top with broiled eggplant and sauteed onion. Sprinkle with Cavender's.
8
Add cooked sausage and spaghetti sauce. Sprinkle with Parmesan cheese.
9
Cover with foil and bake at 375u00b0 for 30 to 35 minutes.
10
Uncover and place Mozzarella on top.
11
Cook 5 to 8 minutes more until melted.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 3 small eggplants, 8 oz. wide egg noodles, 1 large onion, sauteed, 1 c. Ricotta cheese or sour cream, and more.

Yes, Eggplant And Noodle Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Noodle Casserole

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