Crock Pot Eggplant and Sausage Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 344.7
  • Total Fat: 17.1 g
  • Cholesterol: 112.3 mg
  • Sodium: 470.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 32.5 g

View full nutritional breakdown of Crock Pot Eggplant and Sausage Casserole calories by ingredient
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Serve with steamed vegetables for a complete meal. Serve with steamed vegetables for a complete meal.
Number of Servings: 6


    1 tablespoon Olive Oil
    8 Turkey Sausages (hot if you can find it)
    1 Large White Onion
    2 Garlic Cloves
    2 Eggplant
    3/4 teaspoon Chili Flakes
    1 (14.5 ounces) can Diced Tomatoes
    1 cup Chicken Stock


Heat olive oil in large non-stick skillet over medium heat. Add sausages and sauté 2 to 3 minutes, turning occasionally making sure the sausages are evenly browned. Remove sausages to a plate lined with paper towels. In the same pan, add chopped onion, crushed garlic, and eggplant (peeled and chopped) and cook 5 minutes, stirring frequently. Stir in chili flakes and diced tomatoes and cook an additional 5 minutes or until sauce thickens. Add the chicken stock and bring to boil. Put the eggplant mixture and sausages (sliced into 1/4 inch thick pieces) into a crock pot and cook on low for no more than 6 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user SONSHINE622.

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