One Pan Roasted Sausage with Eggplant & Tomatoes

I have three ways to get an easy meal on the din­ner table in a stress-free fash­ion and none of those ways involve hear­ing “it’s my plea­sure”, “your total is”, “will that be all?” or “please pay at the sec­ond win­dow”.

Now — before I start telling you about this recipe — let me first say, there is a rea­son I know all of those phras­es so very well. We all enjoy the occa­sion­al dri­ve-thru treat, right? But, after a few runs through the fast food fast lanes, every­thing starts to taste the same. Quick­ly, the crav­ings for a yum­my home­made meal far out­weigh the instant grat­i­fi­ca­tion of the dri­ve-thru.

So what’s a busy mom with a short win­dow for din­ner­time to do? 

Well, I have shared sev­er­al speedy recipes over the years:

  • click HERE for a few of my favorite No Peek recipes
  • click HERE for some yum­my quick casseroles

In addi­tion to quick casseroles and no peek stews, soups & chilis — “One Pan Roast­ed Meals” are a major life saver!

It’s impor­tant to start off with meat that isn’t frozen (I have start­ed with frozen many times. It still turns out great but tim­ing is longer and not as pre­dictable, depend­ing on the size and type of meat). For this recipe, I used a yum­my all beef smoked sausage with no nitrates, no MSG, no hor­mones etc. I am pret­ty par­tic­u­lar about using high qual­i­ty sausages with­out all of the hid­den junk.

Sim­ple line a bak­ing sheet with parch­ment paper, cut the smoked sausage links into 4″ pieces and posi­tion with 2″ spac­ing on the bak­ing sheet.

Thin­ly slice toma­toes, egg­plant & onions. Chop cel­ery if you have it on hand (roast­ed cel­ery is one of my favorite roast­ed veg­gies). Toss the veg­gies in the juice on one lemon, 2 T canola oil and a dash of s & p.

Arrange veg­gies in a sin­gle lay­er around the sausages and place into a 275° over for 15 min­utes. Crank the heat up to 350° and con­tin­ue roast­ing for 20 min­utes or until veg­gies are nice­ly roast­ed and gold­en. Be sure not to over­cook the sausage — it can become dry and hard.

If you decid­ed to use anoth­er veg­gie in place of the egg­plant and toma­toes — like car­rots and pota­toes, that is great, but you will need to roast the car­rots and pota­toes on 400° for 25 min­utes BEFORE adding the sausages. Once you add the sausages, drop the oven temp to 350° and con­tin­ue roast­ing for 10–15 min­utes.

If you have time, serve a lit­tle side sal­ad or mashed pota­toes with this One Pan meal. But if you are like me, I most ofter serve this with a side of ice water. #busy­mom­pro­b­lems

The lemon mixed with the thin­ly sliced toma­toes and egg­plant was so tasty — a ver yum­my twist on a tra­di­tion­al meat and pota­toes type go meal. 

One Pan Roast­ed Sausage with Egg­plant & Toma­toes
Serves 8
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
  1. 3 lb smoked all beef sausage links, cut into 4″ sec­tions
  2. 3 medi­um toma­toes, thin­ly sliced
  3. 4 small egg­plants, thin­ly sliced
  4. 1 lemon, juiced
  5. 2 T canola oil
  6. ¼-½ t kosher salt
  7. ¼-½ t ground black pep­per
  1. Pre­heat oven to 275°. Line 2 rimmed bak­ing sheets with parch­ment paper. Toss sliced toma­toes & egg­plant in the lemon juice, canola oil and s & p. Place sausages, even­ly spaced approx­i­mate­ly 2″ apart, onto the lined bak­ing sheets and arrange veg­gies around the sausages in a sin­gle lay­er.
  2. Roast for 15 min­utes at 275° and then increase the heat to 350° and con­tin­ue roast­ing for 20 min­utes or until veg­gies a cooked through and light­ly gold­en.
  3. Once cook­ing is com­plete, remove from oven and serve.
  4. Serves 8
Adapt­ed from Food for a Year
Adapt­ed from Food for a Year
Food for a Year:

In true show & tell form: "I am open for questions & comments"

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