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Here, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings. Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.

EatingWell Magazine, November 2020


Recipe Summary

25 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler to high. Bring a large pot of water to a boil.

  • Combine ricotta, Parmesan and egg in a small bowl. Set next to the stove.

  • Cook sausage in a large ovenproof skillet over medium-high heat, breaking up big pieces with the back of a spoon, until no longer pink, about 5 minutes. Stir in eggplant and oil; cook, stirring occasionally, until the eggplant starts to soften, about 2 minutes. Stir in marinara, fennel seeds and pepper. Reduce heat to maintain a simmer and cook, stirring occasionally, until the eggplant is very soft, about 7 minutes more.

  • Meanwhile, cook pasta in the boiling water according to package directions. Drain and transfer to the pan with the sauce. Add the ricotta mixture and gently stir to combine. Bring to a simmer, then remove from heat. Evenly sprinkle mozzarella over the top.

  • Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes. Serve topped with basil, if desired.


Tip: Choosing lower-sodium marinara sauce is an easy way to make more room for other flavorful, salty ingredients like Parmesan cheese and sausage. Look for a brand with less than 300 mg sodium per 1/2-cup serving.

Nutrition Facts

about 1 1/2 cups
493 calories; fat 23g; cholesterol 82mg; sodium 717mg; carbohydrates 50g; dietary fiber 8g; protein 25g; sugars 10g; niacin equivalents 1.5mg; saturated fat 8g; vitamin a iu 623IU.