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Eggplant Sausage Casserole

 Eggplant Sausage Casserole
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.
12 ServingsPrep: 45 min. Bake: 45 min. + standing


  • 1 package (16 ounces) penne pasta
  • 2 pounds Johnsonville® Mild Ground 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


  • 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 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.

2 of 2

Eggplant Sausage Casserole (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.