Eggplant & Sausage Parmigiana
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.9
- Total Fat: 12.9 g
- Cholesterol: 13.8 mg
- Sodium: 356.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.7 g
- Protein: 20.0 g
View full nutritional breakdown of Eggplant & Sausage Parmigiana calories by ingredient
Introduction
Rich tasting, restaurant style parmigiana with lo fat and great protein. New Family fav - great for guest dinner parties too! Rich tasting, restaurant style parmigiana with lo fat and great protein. New Family fav - great for guest dinner parties too!Number of Servings: 8
Ingredients
-
Eggplant(2 med/large)
1 lb(1 package - 7 links or servings) sausagesbyamy - italian chicken - can use any chicken sausage - this one is very nice
1 package fresh basil
1 jar classico organic tomat/basil(can use your fav tomato sauce - need 16 oz)
1 tsp italian herb blend
salt/pepper to taste
4 oz lo skim mozarilla
2 oz fresh grated parmesan
2 TBS olive oil
Directions
Makes 8 servings. Serve with warm artisian bread and a garden salad for a GREAT dinner under 400 cals bread/salad included!
Prep:
In a non stick pan - using spray olive oil or other - saute sausage. Cut the 1 lb into bite size pieces on the diagonal. Saute until slightly golden brown. Set aside.
In a sauce pan add classico or other 16 oz sauce, 1 tsp mixed italian herbs and 2 tbs chopped basil. Add sausage and simmer for 15 minutes.
Peel eggplant and slice into aproximately 16 slices (a few more if they are small) of 1/4 in to 1/3 in. Lighly coat with olive oil on both sides and salt and pepper to taste. Place in shallow baking dish. -
May need two if eggplant is large or dishes are small.
Place in 400 degree oven and bake for 15 minutes. Until eggplant is tender.
Remove from oven and using one baking dish, prepare parmigiana. Taking one slice of eggplant, then spoon sauce and sausage over until covered. Place another slice of eggplant on top. Spoon sauce over. Add aprox .5 oz mozarilla and a sprinke of grated fresh parmesan cheese. Add aprox tsp of chopped fresh basil.
Do this for remaining eggplant. Should have 8 servings.
Place in oven and heat just until cheese is melted. Aprox 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user WPWJ40E.
Prep:
In a non stick pan - using spray olive oil or other - saute sausage. Cut the 1 lb into bite size pieces on the diagonal. Saute until slightly golden brown. Set aside.
In a sauce pan add classico or other 16 oz sauce, 1 tsp mixed italian herbs and 2 tbs chopped basil. Add sausage and simmer for 15 minutes.
Peel eggplant and slice into aproximately 16 slices (a few more if they are small) of 1/4 in to 1/3 in. Lighly coat with olive oil on both sides and salt and pepper to taste. Place in shallow baking dish. -
May need two if eggplant is large or dishes are small.
Place in 400 degree oven and bake for 15 minutes. Until eggplant is tender.
Remove from oven and using one baking dish, prepare parmigiana. Taking one slice of eggplant, then spoon sauce and sausage over until covered. Place another slice of eggplant on top. Spoon sauce over. Add aprox .5 oz mozarilla and a sprinke of grated fresh parmesan cheese. Add aprox tsp of chopped fresh basil.
Do this for remaining eggplant. Should have 8 servings.
Place in oven and heat just until cheese is melted. Aprox 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user WPWJ40E.
