Italian Eggplant-Sausage Casserole

Italian Eggplant-Sausage Casserole

Italian Eggplant-Sausage Casserole

I threw this together for dinner tonight.  Pretty easy and quite good!  And we found it most filling.  Though I don’t usually include it, because this dish is so chock full of nutrients, I included some of the more notable items in the nutritional info.  Though I chose to use ground pork in this dish, it would be equally good with ground beef or even lamb.  With lamb, you might want to use feta cheese instead of mozzarella on top.  Only suitable for Induction if you use an unsweet MIM (Muffin in a Minute for the slice of low-carb bread.

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10 oz. Italian Sausage or pork breakfast sausage

3 oz. chopped onion

3 c.  eggplant, peeled and cut into ½” cubes

3 T. olive oil

¼ c. chopped red bell pepper

1 Roma tomato, chopped coarsely

1 clove minced garlic

¼ tsp. fennel seed

¼ tsp. oregano

Dash black pepper

1 slice low carb bread, crumbled

4 T. grated Parmesan cheese

4 oz. grated mozzarella cheese


In a non-stick skillet, break up and brown ground pork and onion together.  Add diced eggplant and saute on med-high heat until eggplant nearly done.  Add red pepper, garlic and chopped tomato along with all spices.  Lower heat and cook for 5 minutes.  Add crumbled bread crumbs and stir to mix well.  Pour into greased casserole dish.  Sprinkle on Parmesan and finally the mozzarella cheese.  Bake at 325º for 30 minutes to blend flavors.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

457 calories

35.75 g  fat

9.9 g carbs, 3.93 g  fiber, 5.97 g  NET CARBS

28.9 g  protein

367 mg sodium


4 thoughts on “Italian Eggplant-Sausage Casserole

    1. It is provided you use an induction friendly low-carb bread/roll. That pretty much means an Oopsie Bread or Revolution roll or a One Minute Muffin. if you’re not familiar with them, just Google and you’ll be taken to lots of sites that have the recipe posted.

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