Eggplant Sausage Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.5
  • Total Fat: 14.8 g
  • Cholesterol: 55.4 mg
  • Sodium: 692.7 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 19.3 g

View full nutritional breakdown of Eggplant Sausage Bake calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    1 tbsp olive oil
    1 pound sweet Italian sausage, removed from the casing
    1 chicken breast in small cubes
    1 large eggplant peeled and cut into 1-inch cubes (about 1.5 pound)
    1 1/2 teaspoons salt
    1/2 teaspoon cayenne
    1/4 teaspoon freshly ground black pepper
    1 cup chopped onions
    1/4 cup chopped bell peppers
    1/4 cup chopped celery
    1/2 teaspoon dried oregano
    2 tablespoons minced garlic
    2 tablespoons chopped parsley leaves
    1 cup chicken broth
    1 1/2 cup water

    For the sauce

    1 tbsp olive oil
    2 tsp all purpose flour
    Salt and pepper to taste

Directions

Preheat the oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until brown. Add the eggplant, salt, cayenne, chicken and black pepper. Saute until slightly soft. Add the onions, bell peppers, and celery and saute until slightly wilted. Add the oregano, and garlic. Stir and cook for about 1 minute. Add the chicken broth, water and parsley and cook for about 3 minutes, stirring.
Spoon into a casserole dish.

Sauce
In a small saucepan mix together oil, salt, pepper and flour. Add milk and mix well. Cook and stir till thickened and bubbly. pour over the eggplant mix and bake for about 30 minutes, Serve hot over white rice or couscous.


Number of Servings: 8

Recipe submitted by SparkPeople user LEONA424.

Rate This Recipe