Sausage and Eggplant Baked Pasta

Sausage and eggplant come together with creamy ricotta and tangy parmesan cheese to create an Italian American comfort dish classic.

My husband’s family is Italian, so you can only imagine how sacred pasta is in our home. Italian food is eaten in our home as often as Lebanese food, as our family culture stems a lot from delicious food! Today I’m sharing a slight twist on a classic comfort food, Sausage and Eggplant Baked Pasta. If you like a baked ziti, then you’ll love this baked pasta dish.

Ingredients

• Pasta: I prefer to use penne or bowtie pasta, but whatever you choose, swap the white pasta out for the whole wheat variety to add protein and fiber.
• Sausage: In my dish, I used a mild turkey sausage, but you could mix it up with sweet or spicy, and use pork sausage if you don’t care about the added fat.
• Onion: I use a white onion as it’s mild, but caramelizes to add delicious flavor.
• Garlic: Nutty, earthy, and sweet as it cooks, it’s a staple in most Italian dishes.
• Eggplant: Adding the eggplant adds meatiness so you can use less sausage. Eggplant also absorbs the flavors of whatever it’s cooked in, while adding creamy texture.
• Tomato sauce: I like to use a classic flavor, like tomato and basil, but use what you have! Store-bought or homemade work great.
• Ricotta: A great source of calcium and slightly sweet, it’s a classic cheese used in baked dishes like lasagna.
• Egg: Acts as a binder in the ricotta mixture so that it stays in place while baking.
• Parsley: Adds fresh, earthy flavor to the dish.
• Parmesan: Salty, nutty, and full of flavor, you won’t need to pile on as much cheese for a pungent flavor.

How to Make Sausage and Eggplant Baked Pasta

Start your Sausage and Eggplant Baked Pasta by preparing your produce, like cutting the eggplant into cubes, dicing your onion, and mincing the parsley.

Then in a large skillet, brown your sausage (removed from the casing). Once fully browned and cooked, remove from skillet and set aside.

While the sausage is browning, get your pasta cooking in salted, boiling water.

Then in the same pan you cooked the sausge, add the diced onion and grated garlic with a pinch of salt and pepper, and cook until soft and caramelized.

Add in the cubed eggplant with another pinch of salt and pepper and cook until soft.

Next add your favorite tomato sauce to the sausage and eggplant, and stir until evenly mixed. Remove from heat.

Once pasta is cooked and drained, add the sausage, eggplant sauce and stir until evenly coated.

Then to create your ricotta layer, put your ricotta cheese in a medium bowl and add in your egg.

Add in the freshly chopped parsley and mix until combined.

Then in your preferred baking dish, begin layering 1/3 of the pasta, covered by half of the ricotta, and continue until gone. Sprinkle the top with parmesan cheese before covering with foil.

Bake at 350 for about 45 minutes, broiling for the last few minutes to create a bubbly, cheesy layer on top. Then serve with fresh parsley and basil, and enjoy your Sausage and Eggplant Baked Pasta!

Easy Substitutions

• Make it gluten-free. Use your favorite gluten-free pasta and sausage to make this dish celiac friendly.
• Make it vegetarian. There are so many wonderful plant-based sausages these days, so use that instead!

Frequently ASked Questions:

More Italian Dishes

• Shrimp and Broccoli Penne
• One-Pan Italian Sausage Pasta
• Grilled Chicken with Fresh Tomato Basil Salsa
• Oven Baked Chicken Parmesan
• Easy Ground Turkey Bolognese

Eat It, Like It, Share it!

Did you try this pasta recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

A delicious, kid-friendly meal that takes little effort, the whole family will enjoy my Sausage and Eggplant Baked Pasta.

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