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Baked Eggplant with Italian Sausage

Baked Eggplant with Italian Sausage | The Paleo Diet

Special thanks and congratulations to Kevin Gleason, The Paleo Diet Recipe Contest Winner

Hearty and savory, baked eggplant with italian sausage is perfect for the chilly days of autumn or ice-crusted winter holidays!


Serves 4-6

  • 1-2 large eggplants, diced
  • 3-4 sweet potatoes, diced
  • 4 shallots, diced
  • 1/2 – 3/4 cup of extra virgin olive oil
  • 5-6 italian sausage links, uncased and chopped


1. Preheat oven to 400° F

2.Mix and layer ingredients in a deep dish pan

3. Bake for 30-40 minutes or until sausage is cooked and eggplant is golden  

Live Well, Live Longer.
The Paleo Team


2 Comments on "Baked Eggplant with Italian Sausage"

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  1. Courtney says:

    Great recipe! I was little unsure as to how this would taste with the lack of seasonings, but this was delicious and flavorful! I used the first number you provided 1 eggplant, 3 sweet potatoes, 1/2 c. oil and 5 sausage links. I used the nice big fat links because who doesn’t love meat! I also found that the leftovers taste amazing the next morning with eggs! With that discovery, this has now become a breakfast dish! Thanks!

  2. Kathy says:

    First, kudos on a great beginning list of ingredients for an eggplant casserole. You’ve got some of my favorites ingredients! After that initial impression, my thought was “it sounds so greasy and definitely missing some ingredients IMHO.

    Why the need for so much oil? What about adding some toasted pine nuts or walnuts? What is the recipe weight of sausage? links come in all different sizes and in bulk, which is how I buy it from our farmer.

    Also, the total weight of eggplant and sweet potatoes would be great to include! Cooks, especially the newer ones, need a place to start. Using 2 large eggplants instead of 1 totally changes the amounts of the other ingredients, IF your goal is to have readers be successful first time out with this recipe.

    Did The Paleo Diet folks actually cook this up and have a tasting? What quantities of the different ingredients did you use and what suggestions and comments did your tasters have? Looking forward to hearing back from you all!

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