| |
| 1 |
|
small eggplant trimmed and cut into 12 1/3-inch thick slices |
|
| 1 tsp |
|
salt |
|
| 1 Tbs |
|
olive oil |
|
| 1 |
|
small Clove garlic crushed |
|
| 1 lb |
|
Italian turkey sausage, casing removed, cooked & crumbled |
|
| 1 |
|
Can (8 ounces) Italian-flavored tomato sauce |
|
| 1 cup |
|
mozzarella cheese coarsely shredded |
|
|
|
| |
| 1 |
Sprinkle eggplant with salt and layer in a colander placed over a bowl; place plate on top of eggplant to weigh it down; let stand one hour. |
| 2 |
Dry eggplant slices with paper towels; arrange on baking sheet and brush with mixture of olive oil and garlic. |
| 3 |
Broil until golden, about 5 minutes per side. Arrange eggplant slices in a single, slightly overlapping layer on the bottom of a buttered 9-inch pie plate. |
| 4 |
Top with cooked sausage, drizzle with tomato sauce and sprinkle with cheese. |
| 5 |
Bake in a preheataed 350 degree F. oven until cheese is melted. Serve warm. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
445.39 |
|
| Calories From Fat (64%) |
|
283.86 |
|
| |
|
% Daily Value |
| Total Fat 32.02g |
|
49% |
|
| Saturated Fat 10.20g |
|
51% |
|
| Cholesterol 113.31mg |
|
38% |
|
| Sodium 1841.67mg |
|
77% |
|
| Potassium 483.36mg |
|
14% |
|
| Carbohydrates 15.14g |
|
5% |
|
| Dietary Fiber 5.08g |
|
20% |
|
| Sugar 3.07g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 10.06g |
|
|
|
| Protein 27.44g |
|
55% |
|
|
|
| |
| Recipe Type |
| Main Dish, Poultry |
| |
| Recipe Source |
|
Source: The National Turkey Federation
|