Eggplant Parmigiana with Sausage

Eggplant Parmigiana with Sausage
Staff Writer
Eggplant Parmigiana with Sausage

Marlon Braccia

Eggplant Parmigiana with Sausage

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.

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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:

471 calories

Dietary restrictions:

High Fiber 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 31g 47%
  • Carbs 30g 10%
  • Saturated 14g 70%
  • Fiber 10g 41%
  • Sugars 16g
  • Monounsaturated 13g
  • Polyunsaturated 2g
  • Protein 24g 49%
  • Cholesterol 77mg 26%
  • Sodium 4,369mg 182%
  • Calcium 488mg 49%
  • Magnesium 84mg 21%
  • Potassium 1,110mg 32%
  • Iron 3mg 18%
  • Zinc 3mg 21%
  • Phosphorus 402mg 57%
  • Vitamin A 210µg 23%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 0mg 25%
  • Folic Acid (B9) 91µg 23%
  • Vitamin B12 1µg 23%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 73µg 91%
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