Melanzane con Salsiccia | Savoury Eggplant Casserole

Preheat the oven to 200 °C top/bottom heat. Wash the eggplants, remove the ends, and slice lengthwise into slices about 0.5 cm thick. Sprinkle the slices lightly with fine table salt and let sit for 10 minutes, then pat dry with paper towels. Heat half of the olive oil in a large pan and fry the eggplant slices in batches for 2–3 minutes on each side until golden brown. Set aside on a plate.

Peel and finely dice the red onion and garlic cloves. Squeeze the salsiccia out of its casing and roughly break up the sausage meat.

Heat the remaining olive oil in the same pan. Add the salsiccia meat and fry over medium-high heat for 4–5 minutes, breaking it up until crumbly. Add the onion and garlic and sauté for 2 minutes until translucent. Stir in the canned chopped tomatoes and dried oregano. Season the sauce with salt and pepper to taste and let simmer gently over medium heat for 8–10 minutes.