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Sausage and Eggplant Bake

Sausage and Eggplant Bake

This Sausage and Eggplant Bake combines layers of caramelized roasted eggplant with savory Italian sausage and two cheeses for a hearty one-dish meal. Perfect for family dinners, it transforms simple ingredients into a comforting casserole with Italian-inspired flavors. Make ahead for busy weeknights or weekend entertaining—it only gets better as the flavors meld.
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Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian-American
Servings 6

Ingredients
  

  • 2 medium eggplants about 2-2.5 pounds total, cut into ½-inch slices
  • 3 tablespoons olive oil divided
  • 1 pound Italian sausage sweet or hot, casings removed
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • ¼ cup fresh basil chopped (plus extra for garnish)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Pecorino Romano or Parmesan cheese
  • 1 teaspoon salt divided
  • Freshly ground black pepper
  • Cooking spray or additional olive oil for greasing

Optional add-ins

  • 1 zucchini sliced
  • 8 oz mushrooms sliced
  • ¼ cup kalamata olives pitted and chopped
  • 1 tablespoon balsamic vinegar added to sauce

Instructions
 

  • Prep the oven and eggplant: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Arrange eggplant slices in a single layer, brush both sides with about 2 tablespoons olive oil, and sprinkle with ½ teaspoon salt and some black pepper.
  • Roast the eggplant: Bake for 20-25 minutes, flipping halfway through, until golden and tender. Remove from oven and reduce temperature to 375°F (190°C).
  • Cook the sausage mixture: While the eggplant roasts, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the sausage, breaking it into crumbles as it cooks (about 5-7 minutes). Add the diced onion and bell pepper, cooking until softened (about 5 minutes more). Add the garlic, oregano, and red pepper flakes if using, and cook for another minute until fragrant.
  • Make the sauce: Stir in the crushed tomatoes and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and stir in the chopped basil. Season with remaining ½ teaspoon salt and black pepper to taste.
  • Layer the bake: Lightly grease a 9x13 baking dish. Spread a thin layer of the sauce mixture on the bottom. Arrange half of the roasted eggplant slices over the sauce. Top with half the remaining sauce and half the mozzarella. Repeat layers with remaining eggplant, sauce, and mozzarella. Sprinkle Pecorino Romano on top.
  • Bake until bubbly: Bake uncovered at 375°F for 25-30 minutes, until the cheese is melted and golden and the edges are bubbling.
  • Rest and serve: Allow to rest for 10 minutes before serving (this helps it set up for easier cutting). Garnish with additional fresh basil and serve hot.

Notes

  • Salt your eggplant if you have time: For less bitter eggplant, you can salt the slices and let them sit for 30 minutes before roasting. Rinse and pat dry before continuing with the recipe.
  • The dish can be assembled up to 24 hours ahead and refrigerated. Add 10-15 minutes to the baking time if cooking from cold.
  • For a lighter version, use turkey or chicken sausage instead of pork.
  • If your eggplant is particularly large or seedy, you might want to peel it. Otherwise, the skin adds nice texture and color.
  • To prevent a watery bake, don't skip the roasting step for the eggplant—it removes excess moisture and adds flavor.
  • This recipe freezes beautifully. Cool completely, portion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Leftovers taste even better the next day and will keep in the refrigerator for up to 4 days.