From Williams-Sonoma
Preheat over to 400(F) degrees
Brush eggplant on both sides with 1/4 cup olive oil and season with salt. Place in single layer on a baking sheet and bake until lightly browned underneath, about 10 min. Turn slices over and bake until tender, 5-7 minutes. Remove from oven and reduce oven temp to 350 degrees.
Warm rest of olive oil in a frying pan over med-high heat. Add sausage and saute until cooked through. Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer 5 minutes.
In a bowl, stir together the ricotta, mozzarella and 2 T of the Parmesan-reggiano and the parsley. Season with salt and pepper. Spread half of the sauce on the bottom of a 9 inch baking dish. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up. Place upright or upside down in the sauce. Spoon remaining sauce between rolls. Sprinkle with remaining 2 T of Parm-Reggiano. Bake until sauce is bubbling, about 20 min.
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Serving Size: 1 Serving (1136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 549 | ||
Calories from Fat: 238 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 5982.7mg | 206 % | |
Potassium 3388.2mg | 89 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 39.8g | ||
Protein 30.5g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 549
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