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Classico Olive Oil

Made with
Classico Olive Oil

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  • Serves 8
  • |
  • prep time: 45 minute(s)
  • |
  • cook time: 1 hour(s) 10 minute(s)
2 medium eggplants, cut into 1/4-inch-thick slices
3 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. sweet and/or Italian sausage, removed from casings and crumbled
2 cloves garlic, sliced
1 lb. penne pasta, cooked and drained
1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
1 lb. mozzarella cheese, chopped
1-1/2 cups pecorino romano cheese, divided

Preheat oven to 375°.

Lightly salt eggplant and drain in colander, if desired, about 30 minutes.

Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.

Meanwhile, cook sausage with garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, 10 minutes or until sausage is done.

Brush bottom and sides of 10-inch springform pan with additional Olive Oil, then line with eggplant.

Combine hot penne, sausage, Sauce, mozzarella cheese and 1/2 of the pecorino cheese in large bowl. Turn into springform pan and press down firmly.

Bake 40 minutes. Cool 15 minutes on wire rack; remove from pan. Top with remaining pecorino cheese.