ITALIAN SAUSAGE AND EGGPLANT STRATA

SERVES 6 to 8 It’s said that good things come to those who wait, and this dish may test your patience. Constructed with layers of tender eggplant, spicy homemade sausage, and silky tomato sauce, this casserole tastes best eaten a few days after baking. But the delayed gratification is worthwhile. A bite of the top layer, so tender and airy, is followed by a pleasant kick of heat that’s soon tempered by the creamy eggplant. INGREDIENTS • 3 1/2 pounds (907 g) globe eggplants (about 2-3) • 2 tablespoons coconut oil, melted • 2 pounds (907 g) ground pork • 3 tablespoons (45 ml) Italian Sausage Seasoning (p. 49) • 1 tablespoon (15 ml) coconut oil • 2 cloves garlic, minced (about 2 teaspoons (10 ml)) • 1 (28 ounce) can diced fire-roasted tomatoes (I like Muir Glen) • 8 large basil leaves, slivered (about 2 tablespoons (30 ml)) • 4 eggs • salt and black pepper, to taste • 2 teaspoons (10 ml) extra-virgin olive oil DIRECTIONS 1. Preheat the oven to 400 F (200°C). Cover two baking sheets with parchment paper or aluminum foil and brush a 13x9-inch pan with some of the melted coconut oil. 2. Slice the eggplant into rounds about 1/2-inch thick and place on a baking sheet. Brush the eggplant with the remaining melted coconut oil, and sprinkle with salt and pepper. Bake for 20 minutes, then remove from the oven and allow to cool. Reduce the oven temperature to 350 F (180°C) for the next stage of baking. 3. While the eggplant is roasting, crumble the ground pork into a large mixing bowl with your hands, then add the Italian sausage seasoning and knead until well blended. 4. Heat a large sauté pan over medium-high heat. Crumble the pork into the pan, then break up large chunks using a wooden spoon. Cook until the pork is nicely browned, about 7–10 minutes. Remove the meat to a bowl and return the pan to the stove. 5. Reduce the heat to medium, then add 1 tablespoon (15 ml) of coconut oil and the garlic to the pan. Cook until the garlic is fragrant, about 30 seconds, then add the tomatoes and 1 tablespoon (15 ml) of the basil. Stir to combine, increase heat, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Season with salt and pepper, to taste. Remove from heat and allow to cool to room temperature. 6. When the tomato sauce is cool, scramble the eggs in a small bowl, then blend them into the tomato sauce with a wooden spoon. Warning: This will not look like something you’ll want to eat, but soldier on. 7. To assemble the strata, place a single layer of eggplant in the bottom of the greased 13x9-inch pan. Sprinkle half of the cooked meat on top of the eggplant, then top with 1 1/2 cups (480 ml) of the sauce. Create another layer of eggplant and top with the remainder of the meat and 1 cup (240 ml) of the sauce. Build your final layer with eggplant, and spread the remaining sauce evenly over the top. 8. Place the pan in the center of the oven and bake for 30 minutes. Remove the pan from the oven and let it rest for at least 30 minutes before slicing or eating. Before serving, lightly brush the top of the strata with the olive oil, then sprinkle with the remaining basil.

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Italian sausage and eggplant strata is the make-ahead casserole I turn to when a crowd is coming: layers of roasted eggplant, homemade pork sausage, and silky tomato sauce, bound with eggs and baked until golden. It is sturdy, generous, and like the best baked dishes, even better on day two or three. Let it rest, slice it clean, and watch it disappear.

Pro Tips

• Roast the eggplant rounds until tender and dry-looking before layering; raw eggplant releases water and turns the strata soggy.
• Cool the tomato sauce to room temperature before stirring in the scrambled eggs, or they will scramble on contact and leave streaks instead of a smooth custard.
• Give the baked strata a full 30-minute rest before slicing. It firms up as it sits, so you get clean squares rather than a loose pile.
• This is one of those rare casseroles that improves with time: bake it up to two days ahead, refrigerate whole, and rewarm covered at 325 F until hot through.
• No Italian sausage seasoning on hand? Knead the ground pork with fennel seeds, garlic powder, paprika, and a pinch of red pepper flakes instead.

Frequently Asked Questions

Can I make Italian sausage and eggplant strata ahead of time?

Yes, it is designed for it. Bake it up to two days ahead and refrigerate the whole pan, then rewarm covered at 325 F for about 30 minutes. Many cooks insist the flavor peaks on day two or three.

How do I keep the strata from turning out watery?

Two things matter most: roast the eggplant until the edges dry out, and let the tomato sauce cool before blending in the eggs. Slicing only after a 30-minute rest keeps the layers tidy as well.

Does this strata freeze well?

It does. Cool it completely, wrap the pan tightly or freeze individual slices, and store for up to 2 months. Thaw overnight in the fridge and rewarm covered.

What can I use instead of ground pork?

Ground turkey or chicken works, though both are leaner, so add a little extra coconut oil when browning and season the meat well with the same sausage spices.

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