Eggplant Sausage Casserole Recipe
Eggplant Sausage Casserole Recipe photo by Taste of Home

Eggplant Sausage Casserole Recipe

Publisher Photo
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well.
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 1 package (16 ounces) penne pasta
  • 2 pounds bulk Italian sausage
  • 1 medium eggplant, peeled and cubed
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving (1 each) equals 606 calories, 36 g fat (15 g saturated fat), 94 mg cholesterol, 1,066 mg sodium, 41 g carbohydrate, 4 g fiber, 31 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Set sausage aside.
  2. In the same skillet, saute eggplant and onion in oil. Add garlic; cook 1 minute longer. Stir 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.
  3. Spread half of the sausage mixture in a greased 13-in. x 9-in. baking dish. Spread with ricotta cheese. Top with half of the cheese and remaining sausage mixture.
  4. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Eggplant Sausage Casserole in Country Woman January/February 2005, p29

Nutritional Facts

1 serving (1 each) equals 606 calories, 36 g fat (15 g saturated fat), 94 mg cholesterol, 1,066 mg sodium, 41 g carbohydrate, 4 g fiber, 31 g protein.

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Eggplant Sausage Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 17, 2014

This was really good!! Couldn't taste the eggplant at all. Definitely will make again!

Reviewed Apr. 11, 2013

I am going to try this today, but I might just use a jar of sauce instead of tomatoes/paste.

Reviewed Mar. 30, 2013

I added mushroom, Italian seasoning, garlic powder, salt & pepper for extra flavors. I even added extra diced tomatoes & tomato sauce to keep it from being so dry, & it still turned out too dry. Was just OK so no, will probably not make it again. I was really disappointed for I love eggplant & sausage. Hubby said please do not make this again.

Reviewed Oct. 30, 2012

This was really good! The only thing I would change next time is less noodles. I, too, felt they were either too big or too many-- I couldn't fit the whole casserole in the 9x13. I wouldn't change anything else. The eggplant was a nice change!

Reviewed Aug. 8, 2012

This was very good I did use prego healthy sauce instead of the tomatoes and paste and also used chicken italian sausage everyone liked it

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT