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easy &quick

Purple Squash and Sausage Casserole

QimiQ Benefits

  • Bake stable
  • Full creamy taste with less fat and cholesterol
  • Oven baked dishes remain moist for longer
  • Sauce can be mixed cold, no cooking required

Minutes

15

Difficulty

easy

Purple Squash and Sausage Casserole
Purple Squash and Sausage Casserole

Ingredients

For 10 portions

  • 480g

    QimiQ Sauce Base

  • 560g

    Eggplant, peeled

  • 240g

    Aidells Portobello Mushroom Sausage, sliced

  • 20g

    Garlic, minced

  • 120g

    Spanish onion(s), diced

  • 240g

    Whole egg(s)

  • 8g

    Salt

  • 4g

    Black pepper, freshly ground

  • 360g

    Fontina cheese, grated

  • 160g

    Bread crumbs, ground

  • 120g

    Parmesan, grated

  • 80g

    Tomato(es), diced

Preparation

  1. Preheat the oven to 350° F/175° C.
  2. Cook eggplant in 2 cups of water, salt and lemon juice until tender, drain and let stand.
  3. Cook sausage, garlic and onion until sausage is fully cooked.
  4. Arrange eggplant coins tiled around a greased ovenproof casserole dish leaving an open area in center.
  5. In a bowl combine sausage mix, eggs, salt, pepper, QimiQ Sauce Base, Fontina and 1/2 the bread crumbs. Pour the mixture into center of the eggplant lined casserole.
  6. Sprinkle with grated parmesan cheese and remaining bread crumbs. Bake for 25 minutes until golden brown.
  7. Top with diced tomatoes.
Some doughy looking food

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