Hearty and savory, baked eggplant with italian sausage is perfect for the chilly days of autumn or ice-crusted winter holidays, and bonus- it’s Paleo! Special thanks and congratulations to Kevin Gleason, The Paleo Diet Recipe Contest Winner. The eggs baked into the sauce give it a creamy, almost cheesy flavor, and the sausage has just enough bite to kick up the eggplant slices. You’ll want to eat this italian sausage and eggplant strata for every meal, which is what I did. From: Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan.
Recipe Test – Italian Sausage Eggplant Strata. Bake for 20 minutes, and then remove from the oven and allow to cool. Reduce the oven temp to 350F for the next stage of baking. I am super excited to share this recipe with you! If you follow me on social media, you know that I’ve been fermenting this week for the first time. Be sure to sweat your eggplant for this dish or it will get pretty soggy. Sweating it simply means sprinkling it generously with salt and setting it on an absorbent surface to let some of the moisture release. Constructed with layers of tender eggplant, spicy homemade sausage, and silky tomato sauce, this casserole is even better than lasagna! Tags: dino-chow, eggplant, Italian, paleo.
Roast the eggplant slices on a baking sheet for 10 minutes. 10 hours ago. Robb Wolf The Paleo Solution.