Eggplant and Italian Sausage Gratin

The aroma of roasted eggplant mingling with the savory scent of Italian sausage can transport you to a rustic Italian kitchen. This Eggplant and Italian Sausage Gratin is a hearty and flavorful dish that takes about an hour from start to finish. The combination of textures from the tender eggplant, rich meats, and creamy sauces makes it a delightful meal for any occasion.

This recipe is perfect for family dinners or gatherings, and it’s sure to impress your guests. If you’re looking to prep ahead, the components can be made in advance and assembled just before baking.

Why You’ll Love This Recipe

• The roasted eggplant provides a perfect, tender base for the dish.
• The combination of sausage and fire-roasted tomatoes creates a rich, savory meat sauce.
• A creamy parmesan sauce adds a luxurious texture that ties everything together.
• This gratin is an excellent make-ahead option, perfect for meal prep.

What You’ll Need

Gather the following ingredients to create this delicious gratin:

For the Eggplant

• 2 medium eggplant, sliced in 1/2-inch thick rounds
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

For the Meat Sauce

• 12 ounces Italian sausage, removed from casings
• 1 tablespoon Italian seasoning
• 3 cloves garlic, finely minced
• 3 (14.5-ounce) cans fire-roasted canned tomatoes
• ½ cup fresh basil, coarsely chopped

For the Parmesan Sauce

• 1 cup heavy cream
• 3 ounces grated parmesan cheese
• 4 ounces fresh mozzarella

Use a different type of sausage for variation.

Substitutions & Swaps

• Eggplant can be swapped with zucchini.
• Use ground turkey or chicken for a leaner option.
• Fresh basil can be replaced with dried if necessary.
• Heavy cream can be substituted with half-and-half for a lighter sauce.

How to Make It

Follow these simple steps to create your gratin.

Preheat the oven

Preheat your oven to 400˚F. Line two sheet pans with foil for easy cleanup. Brush the foil generously with olive oil.

Arrange the eggplant

Arrange eggplant slices in even layers on the prepared pans. Brush the tops lightly with olive oil, ensuring a quick application since eggplant absorbs oil easily. Sprinkle lightly with salt and freshly ground black pepper.

Roast the eggplant

Bake for 15 minutes, then rotate the pans and bake for another 20 minutes. Remove from the oven and set aside.

Cook the meat sauce

Heat a medium-large pot or Dutch oven over medium heat. Add the Italian sausage and cook until it is lightly browned, breaking it up with a metal spatula and stirring occasionally.

Add seasonings

Drain the excess grease and reduce heat to low. Add the Italian seasoning and garlic, cooking for another 2 minutes to soften the garlic and bloom the spices.

Simmer the tomatoes

Add the fire-roasted tomatoes to the pot and increase the heat to high. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes until the sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 more minutes before removing from heat.

Prepare the parmesan sauce

Pour 1 cup of heavy cream into a medium saucepan and heat it over medium heat until it’s simmering. Reduce the heat and maintain a medium-low simmer for about 10 minutes, until reduced by half. Stir in the parmesan and mozzarella until melted and smooth, then cover and set aside.

Assemble the gratin

Lightly grease a low enameled cast iron pan, gratin pan, or low casserole. Arrange half of the eggplant in the pan, spoon half of the meat sauce over the eggplant, and repeat the layers.

Top with parmesan sauce

Stir the parmesan sauce well and pour it over the top of the eggplant and sauce, leaving some of the eggplant mixture showing if desired.

Bake the gratin

Reduce the oven temperature to 350˚F and bake the gratin until bubbly and beginning to turn golden in spots, approximately 25-30 minutes. Remove from the oven and allow it to sit for 10 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream sauces do not freeze well.
Reheat: Microwave on medium for about 5 minutes or until heated through.

Tips for Best Results

• Work quickly when oiling the eggplant to avoid absorption.
• Use high-quality Italian sausage for richer flavor.
• Ensure the sauces are thick before assembling for optimal texture.
• Let the gratin rest before serving to enhance flavors.

Serving Suggestions

• Serve with crusty bread to soak up the delicious sauce.
• Pair with a fresh green salad to balance the richness.
• This dish is perfect for potlucks or family gatherings.