Eggplant Parmigiana with Sausage

Eggplant Parmigiana with Sausage
Marlon Braccia


  • links hot or sweet Italian sausage (optional)
  • 1 1/2 Cup  water
  • large Italian eggplants
  • 3 Tablespoons  plus 1 1/2 teaspoons kosher salt
  • Bermuda onion, cut into large 2-inch pieces
  • 1/4 Cup  extra-virgin olive oil
  • 1 1/2 Teaspoon  black pepper
  • cloves garlic, halved
  •   One 28-ounce can crushed tomatoes
  • large mozzarella balls, cut into 1-inch cubes
  • 1/4 Cup  coarsely chopped basil
  • 1/4 Cup  coarsely chopped parsley
  • 16 Ounces  ricotta

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by Marlon Braccia

This is a classic Italian comfort food dish that is sure to hit the spot on a chilly evening. For the best results, while in the market, make sure to choose large, bulbous Italian eggplants with fewer seeds, toss them in your hand, and select the ones that feel relatively lighter. Look for shiny skins and no soft spots or bruises.

See all sausage recipes.


If using sausage, place 1 cup of the water and sausage in a large sauté pan over medium-high heat. Cover and boil for 3 minutes. Then, uncover and let the remaining water steam away. (Simply frying the sausage toughens the casing and that's not comfort food!)

Slice the eggplant into thick 1-inch discs and place on clean kitchen towels, flat side down. Season the eggplant heavily with 1 ½ tablespoons of the salt. Turn the discs over and season the other side with another 1 ½ tablespoons of the salt.

When the pan with the sausage is almost dry, add the onion, 1/8 cup of the olive oil, ½ teaspoon of the salt, and ½ teaspoon of the black pepper and brown over medium heat. Add the garlic during the last 5 minutes of browning.

Remove the onions from the pan and set aside. To the same pan, add the canned tomatoes, remaining water, ½ teaspoon of the salt, and ½ teaspoon of the black pepper. Cover and simmer over low heat for 25 minutes or longer, stirring frequently. Smash the garlic when softened and blend into the sauce.

Preheat the oven to 400 degrees.

Coat a 10-inch square baking dish with the remaining olive oil. Add 2 tablespoons of the tomato sauce. Brush all of the salt and emitted water off both sides of the eggplant thoroughly, and stand the slices up in the baking dish. Stuff the mozzarella between the eggplant slices.

In a bowl, stir the basil and parsley into the ricotta with the remaining salt and remaining black pepper. Spoon this mixture generously in between each eggplant slice.

Remove the sausage from the sauce and cut into ½-inch slices on a bias and tuck them in between the eggplant slices. Then, scatter the onions on top. (The baking dish should be stuffed tightly, as the eggplant will shrink when baked.)

Smother the baking dish with sauce and bake uncovered for 40 minutes. Serve piping hot with crispy Italian bread and a spoon! Enjoy! 


Calories per serving:

453 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 182g 281%
  • Carbs 154g 51%
  • Saturated 84g 421%
  • Fiber 49g 195%
  • Sugars 80g
  • Monounsaturated 76g
  • Polyunsaturated 11g
  • Protein 141g 283%
  • Cholesterol 461mg 154%
  • Sodium 23,848mg 994%
  • Calcium 2,890mg 289%
  • Magnesium 446mg 111%
  • Potassium 5,683mg 162%
  • Iron 18mg 101%
  • Zinc 18mg 121%
  • Phosphorus 2,307mg 330%
  • Vitamin A 1,259µg 140%
  • Vitamin C 128mg 214%
  • Thiamin (B1) 1mg 81%
  • Riboflavin (B2) 3mg 151%
  • Niacin (B3) 17mg 87%
  • Vitamin B6 3mg 130%
  • Folic Acid (B9) 453µg 113%
  • Vitamin B12 8µg 136%
  • Vitamin D 2µg 1%
  • Vitamin E 22mg 110%
  • Vitamin K 423µg 529%
Have a question about nutritional data? Let us know.
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