Eggplant Parmigiana with Sausage

Staff Writer
Eggplant Parmigiana with Sausage
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.

See all sausage recipes.

6
Servings
772
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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! 

Eggplant Parmigiana Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Eggplant Parmigiana Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
54g
83%
Sugar
15g
N/A
Saturated Fat
28g
100%
Cholesterol
160mg
53%
Protein
47g
94%
Carbs
29g
10%
Vitamin A
395µg
44%
Vitamin B12
4µg
63%
Vitamin B6
0.5mg
24.2%
Vitamin C
22mg
36%
Vitamin D
0.8µg
0.2%
Vitamin E
4mg
20%
Vitamin K
70µg
87%
Calcium
1009mg
100%
Fiber
9g
35%
Folate (food)
86µg
N/A
Folate equivalent (total)
86µg
21%
Iron
3mg
19%
Magnesium
97mg
24%
Monounsaturated
19g
N/A
Niacin (B3)
3mg
16%
Phosphorus
759mg
100%
Polyunsaturated
3g
N/A
Potassium
1063mg
30%
Riboflavin (B2)
0.7mg
42.9%
Sodium
1484mg
62%
Thiamin (B1)
0.2mg
16.1%
Zinc
6mg
41%

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