Eggplant Sausage Bake

This “one dish meal” depends on cooking the sausage & eggplant mixture in an oven proofed skillet. Paccheri pasta comes from the Italian region of Campania.


  1. 6 ounces Paccheri pasta
  2. 1-2 tablespoons olive oil
  3. 1 large eggplant, cut in cubes
  4. ½ pound Italian sausage, spicy or mild
  5. 2 cups homemade tomato sauce*
  6. ¼ cup grated Parmesan cheese


Pre-heat oven to 400 degrees

  1. Cook pasta in a large pot of water according to directions.
  2. While the pasta water is heating and as the pasta cooks, bring the olive oil to fragrant in a large oven proof skillet over medium heat .
  3. Add the Italian sausage – if using “sausages” remove the casing and stir to brown all over.
  4. When the sausage is brown (about 4-5 minuts), add the cubed eggplant and stir to lightly coat it. 
  5. You may want to add a tablespoon or two more of olive oil.
  6. Cover the skillet.  This will make the eggplant soften and cook faster.
  7. Cook for another 5 minutes or so and stir.
  8. Add the homemade tomato sauce. 
  9. When the pasta is ready, drain it well and add it to the skillet – stir to mix.
  10. Add the grated Parmesan cheese.
  11. Place in the oven and bake for about 50 minutes, or until the pasta is crackling brown.

Note: The tomato sauce is made with fresh or canned whole tomatoes, herbs, onion, garlic and cooked, and either canned or frozen.

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