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Turkey Sausage and Eggplant Bake
 Turkey Sausage and Eggplant Bake
 
 
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

 
     


 

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