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Preheat oven to 350°F. Place sausage links in an unheated skillet. Add 1/2 inch of water; bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.
Heat oil in a large skillet. Add garlic; sauté 1 minute. Stir in undrained tomatoes, parsley and, if desired, crushed red pepper. Bring to a boil. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.
Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.
Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley.