Skillet Eggplant Parmesan

Ingredients

• 1 pack Brats
• 1 large eggplant (or 2 medium), cut into ½-inch cubes
• 4 beefsteak tomatoes, diced
• 2 cups shredded cheddar cheese (8 oz)
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder (optional)
• Salt and black pepper, to taste

Directions

1. Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook until browned, breaking it into crumbles. Drain excess grease if needed and transfer to a plate.
2. Add the olive oil to the same skillet. Stir in the eggplant and cook for 8–10 minutes, stirring occasionally, until tender and lightly browned.
3. Add the diced tomatoes, Italian seasoning, garlic powder (if using), salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and create a light sauce.
4. Return the cooked sausage to the skillet and stir everything together until heated through.
5. Sprinkle the cheddar cheese evenly over the top. Cover and cook for 2–3 minutes, until the cheese is melted.
6. Serve warm with a fresh side salad made from the included salad mix and your favorite dressing.