Italian Sausage on Grilled Eggplant
This Italian Sausage on Grilled Eggplant is a quick way to get an exotic sounding dish up and going fast enough for a week night. If you don’t have a stove top grill for the eggplant just go with a big skillet. As far as the Tomato sauce, if you don’t have any on hand you could go with some off the shelf stuff or even a 28 oz. can of good crushed tomatoes. In fact, let’s do it that way tonight.
“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”
– Sophia Loren
Here is what you will need
These amounts are for 2 servings. The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.
- 2 tbsp. olive oil
- 1/2 small onion chopped
- 3 cloves garlic dhopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 links Italian Sausage
- 1 28oz can romatomatoescrushed
- 1 medium eggplant peeled and sliced
and here is how to make your Italian Sausage on eggplant
Chop up 1/2 of a medium sized onion and 3 cloves of garlic. Put a large skillet on at medium high with about 2 tbsp. of olive oil. Sauté the onions until they start to get translucent then add the garlic and continue for a minute. Don’t let the garlic get brown. Add a pinch each of salt and pepper. While the onion is sautéing slit the skin on the sausage lengthwise and remove the skin. Add the sausage meat to the pan and crush it with a potato masher or a large spoon. Mix it up with the veggies and stir often as it cooks. When the sausage is all brown add the tomatoes (or sauce). Stir it all together and bring it up to a fast simmer. Reduce the heat to just enough to a fast simmer stirring regularly. Add more salt and pepper to your liking if needed.
The Eggplant
Get the stove top grill or the big skillet heated up and sprayed with oil. While it is heating up peel and slice the eggplant into slices about 3/8″ thick and add them to the grill, or pan. When just starting to get marked by the grill (or skillet) turn them over and do the other side.
Serve it up! You have a real nice gluten free, Keto and Mediterranean diet Italian dinner. Bon Appetito!!
Oh yeah. Don’t forget some of Poppop’s easy homemade bread — here’s the recipe.
If you have some extra eggplant slices just lay them out flat in a zip lock and put them in the freezer. When you reheat them do it in a hot skillet, not in the microwave, so they don’t get mushy.
Or you could just go with some Bolognese Sauce.
Italian Sausage Tomato Sauce on Grilled Eggplant
Ingredients
- 2 tbsp. olive oil
- 1/2 med.onion chopped
- 3 cloves garlic, chopped
- salt and pepper
- 4 links Italian sausage
- 1 28 oz.can Roma tomatoes crushed
- 1 medium eggplant peeled and sliced
Instructions
- Chop up 1/2 of a medium sized onion and 3 cloves of garlic. Put a large skillet on at medium high with about 2 tbsp. of olive oil. Sauté the onions until they start to get translucent then add the garlic and continue for a minute. Don't let the garlic get brown. Add a pinch each of salt and pepper. While the onion is sautéing slit the skin on the sausage lengthwise and remove the skin. Add the sausage meat to the pan and crush it with a potato masher or a large spoon. Mix it up with the veggies and stir often as it cooks. When the sausage is all brown add the tomatoes. Stir it all together and bring it up to a fast simmer. Reduce the heat to just enough to keep the simmer going, stirring regularly. Add more salt and pepper to your liking if needed.
- Get the stove top grill or the big skillet heated up and sprayed with oil. While it is heating up peel and slice the eggplant into slices about 3/8" thick and add them to the grill, or pan. When just starting to get marked by the grill turn them over and do the other side.
- Serve it up! You have a real nice gluten free Italian dinner. Bon Appetit!!
- If you have some extra eggplant slices just lay them out flat in a zip lock and put them in the freezer. When you reheat them do it in a hot skillet, not in the microwave, so they don't get mushy.
Thank you Joan!!
Delicious!!