Submitted by: Kimmi
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Eggplant is turning into my new favorite vegetable for its versatility and for how well it combines with Italian dishes.
Preheat oven to 375°F.
Brown the sausage in a skillet over medium heat with the smashed garlic cloves. When meat is browned, drain out excess grease and add in the tomato sauce and red wine. Let simmer on low heat for 5-10 minutes. In a small glass baking dish (mine is 4x6), lay out the chopped eggplant (cut into 1/2-inch cubes) and sprinkle half the cheese over it. Pour the beef mixture over it and top with the rest of the cheese. Place in the oven for 30 minutes or until eggplant is soft and cheese is brown and bubbly. Let cool for about 5-10 minutes and enjoy.
Notes: I've also made this in a lasagna way, thinly slicing the eggplant and layering it between the sauce and cheese and it was equally as good. Just make sure you peel the skin off... otherwise its a little bit tough around the edges.