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Eggplant Sausage Skillet

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Eggplant Sausage Skillet is a hearty one-pan dish featuring tender eggplant and savory Italian sausage simmered in a rich tomato and herb sauce. Packed with Mediterranean-inspired flavor, this comforting recipe is perfect for weeknight dinners and pairs beautifully with pasta, rice, or crusty bread.

Ingredients

  • 1 lb Italian sausage (mild or spicy), sliced or crumbled
  • 1 large eggplant, diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh basil or parsley, chopped
  • 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add the sausage and cook until browned and fully cooked through, about 6–8 minutes. Remove from the skillet and set aside.
  3. Add remaining olive oil if needed, then stir in the diced eggplant. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
  4. Add the chopped onion and cook until translucent, about 3–4 minutes.
  5. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  6. Mix in the tomato paste and cook for 1 minute to deepen the flavor.
  7. Pour in the crushed tomatoes and stir to combine.
  8. Season with Italian seasoning, dried oregano, salt, black pepper, and red pepper flakes if using.
  9. Return the cooked sausage to the skillet and stir everything together.
  10. Reduce heat to low and let simmer for 10–15 minutes, allowing the flavors to blend and the sauce to thicken.
  11. Garnish with fresh basil or parsley and sprinkle with Parmesan cheese before serving.

Notes

  • Use turkey or chicken sausage for a lighter option.
  • Avoid overcrowding the pan to help the eggplant brown properly.
  • Add zucchini, bell peppers, or spinach for extra vegetables.
  • Serve over pasta, rice, or polenta for a heartier meal.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/eggplant-sausage-skillet/