Recipe Week 8-3-26

Skillet Eggplant Parmesan with Ground Italian Sausage

Serves: 4

Ingredients

• 1 lb ground Italian sausage
• 1 large eggplant, cut into ½-inch cubes
• 4 beefsteak tomatoes, diced
• 2 cups (8 oz) shredded Wisconsin cheddar cheese
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Directions

1. Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook until browned, breaking it into crumbles. Drain any excess grease and transfer the sausage to a plate.
2. In the same skillet, add the olive oil. Add the cubed eggplant and cook for 8–10 minutes, stirring occasionally, until tender and lightly browned.
3. Stir in the diced tomatoes, Italian seasoning, garlic powder (if using), salt, and pepper. Cook for 5–7 minutes, until the tomatoes soften and create a rustic sauce.
4. Return the cooked ground Italian sausage to the skillet and stir until everything is well combined and heated through.
5. Sprinkle the shredded cheddar cheese evenly over the top. Cover and cook for 2–3 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil or parsley, if desired, and serve immediately.