Ziti with Eggplant, Sausage and Parmesan

Ziti with Eggplant, Sausage and Parmesan

Italian sausage, eggplant, and Parmesan cheese come together in this quick and easy hearty pasta dish!
Ziti with Eggplant, Sausage and Parmesan | The Chef Next Door

We all know how much I love pasta, and it's been quite awhile since I shared a new pasta recipe. Well, it's about time I change that! I've been experimenting with different combinations and flavors, and this Ziti with Eggplant, Sausage and Parmesan is my new favorite.

Other than traditional eggplant parm, I've never cooked eggplant in a pasta dish before. Once I tried this dish, I realized I had really been missing out! The cubes of eggplant turn soft and tender, and the their flavor pairs perfectly with the Italian sausage.

Ziti with Eggplant, Sausage and Parmesan | The Chef Next Door

Thankfully my kids loved this dish as much as I did! My youngest wasn't quite sure about it as first, telling me he didn't like eggplant, but once he had a few bites he quickly changed his mind. Combined with the marinara, sausage and Parmesan cheese, the eggplant is not overwhelming at all.

Ziti with Eggplant, Sausage and Parmesan | The Chef Next Door

This pasta dish is simple to make and comes together quickly, making it perfect for a weeknight dinner. Pair it with a nice side salad and some breadsticks to round out your meal.

Are you ready to try this delicious pasta dish for yourself?

Ziti with Eggplant, Sausage and Parmesan
Author: Sarah Bates | The Chef Next Door
Serves 4

4 cups peeled, cubed eggplant (one medium eggplant)
1/2 pound ground Italian sausage
1 teaspoon minced garlic
1 1/2 cups marinara sauce
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
12 ounces dried ziti pasta, cooked to al dente
1/2 cup grated Parmesan cheese
3 Tablespoons chopped fresh parsley

In a large skillet, cook the eggplant, sausage, and garlic over medium-high heat until the sausage is browned and the eggplant is tender. Add the marinara, oregano, pepper and red pepper flakes, and cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and add 1/4 cup of the Parmesan cheese and mix gently to combine.

Place the cooked pasta in a large serving dish and add the sauce, tossing gently. Sprinkle the remaining 1/4 cup of Parmesan cheese and the parsley over the top of the pasta. Serve immediately.

Bon App├ętit!

Ziti with Eggplant, Sausage and Parmesan | The Chef Next Door
I'm proud to partner with the United Dairy Industry of Michigan and I thank them for sponsoring this post! I was compensated for developing an Easy Does It recipe and, as always, all opinions are my own. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

For more great dairy recipes, follow Milk Means More, on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on InstagramTwitter and YouTube!

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