Tortellini Eggplant Casserole

• 1 whole Medium Eggplant, Sliced 1/4" Thick
• Salt, Enough To Sprinkle Over The Surfaces Of The Cut Eggplant
• 3 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 2 pounds Italian Chicken Sausage Links, Sliced 3/4" Thick
• 2 packages 19 Oz. Packages, Cheese Tortellini
• 1 jar 16 Oz Jar, Roasted Red Peppers, Drained
• 1 pound Mozzarella Cheese Cut Into 1/2" Cubes
• 1 can 24 Oz Can Spaghetti Sauce
• 23 cups Grated Parmesan Cheese

1. Slice eggplant and lay it out on some sheets of paper towels.
2. Shake salt over the cut surfaces and turn the slices over.
3. Salt the second side.
4. Let it sit for 2-3 hours for water to be extracted.
5. There is no need to wash the salt off of the eggplant.
6. Cut the eggplant slices into 8 pieces each.
7. Heat olive oil over in a very large skillet over medium high heat.
8. Once hot add eggplant and onion and cook until onion is soft.
9. Stir in sausage and cook until sausage is done.
10. Preheat oven to 375 degrees F.
11. Cook tortellini per package directions.
12. When done, drain the pasta.
13. Mix together the sausage mixture, tortellini, red peppers, mozzarella and spaghetti sauce.
14. Put the mixture into a 9x13 pan and cover the pan with foil.
15. Cook at 375 degrees F for 30 minutes.
16. Remove from oven, remove the foil and bake 10 more minutes.
17. Sprinkle with Parmesan cheese before serving.

salt, olive oil, onion, italian chicken sausage, cheese tortellini, red peppers, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/tortellini-eggplant-casserole/ (may not work)