Eggplant + Sausage Gratin

Eggplant + Sausage Gratin

Dan and Steph
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  • 2 medium eggplant, sliced into 1.5com rounds
  • 3 tbs olive oil
  • 500 g Sunpork pork sausages
  • 1 tbs dried oregano
  • 3 cloves garlic grated
  • 1/2 onion diced
  • 1 400g tin of chopped tomatoes
  • 1/2 cup 1/2 cup fresh basil chopped
  • 60 g light cream cheese
  • 120 ml chicken stock 
  • 1/2 cup grated parmesan 
  • 1 cup grated cheese
  • 1 tsp salt


  • Preheat oven to 200 degree C
  • Prepare 2 large flat trays & baking paper – brush with olive oil 
  • Place the eggplant slices in even layers on trays 
  • Brush eggplant slices with olive oil  and sprinkle lightly with salt ground black pepper.
  • Bake for 15 minutes, then rotate pans and bake another 20 minutes.
  • Remove from oven and set asidE
  • While eggplant is roasting, make the meat sauce and parmesan sauce. 
  • For the meat sauce, heat a large pot over medium heat with a dash of olive oil
  • Add Italian sausage meat only take out of the skin and cook until lightly browned. Break the sausage up and stir
  • Add dried oregano and garlic and cook for 2 mins
  • Add tinned tomatoes and increase heat to high.
  • Bring to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat 
  • For the parmesan sauce – mix the cream cheese & chicken stock together into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half.
  • Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside
  • assemble gratin, lightly grease a lasagne tray
  • Arrange half of the eggplant in the pan. Spoon about 1/2 of the meat sauce over the eggplant and then repeat layers.
  • Stir the Parmesan sauce well and pour over the top
  • Reduce oven to 170 degrees C and bake gratin until it turns golden in spots approx 25-30 minutes.
  • Remove from oven and allow to sit for 10 minutes
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