Out of my casserole cookbook I found another recipe to try for Meal #10 that was Eggplant Sausage Casserole. This turned out really good and might make it again sometime. Here's the recipe for you to try out.
EGGPLANT SAUSAGE CASSEROLE
1 pkg. (1 lb.) penne pasta
2 lbs. bulk Italian sausage
1 medium eggplant, peeled and cubed
1 large onion, chopped
2 garlic cloves, minced
2 tbsp. olive oil
1 can (28 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 tsp. salt
1 tsp. dried basil
1 tsp paprika
1 carton (15 oz.) ricotta cheese
4 cups (16 oz.) shredded part-skin mozzarella cheese, divided
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
In the same skillet, saute the eggplant onion and garlic in oil. Stire in the tomatoes tomato paste, salt, basil and paprika; simmer, partially covered, for 15 minutes. remove from the heat drain pasta; stir into eggplant mixture. Add sausage.
Spread half of the sausage mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with ricotta cheese. Top with half of the mozzarella cheese and remaining sausage mixture.
Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining cheese. Baker 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.