Williams-Sonoma, "Cooking from the farmers' market"
Preheat oven to 450 degrees.
Brush eggplant on both sides with 1/4 cut olive oil and season with salt and pepper.
Place eggplant in an even layer on a baking sheet and bake until lightly browned on the bottom, about 10 minutes. Turn the slices and bake until tender, 5 to 7 minutes.
Remove eggplants from oven and reduce oven to 350 degrees.
In a frying pan over medium-high heat, warm the remaining 2 Tbsp olive oil. Sauté sausage until cooked through, about 3 minutes.
Stir marinara into sausage and bring to boil. Reduce heat to low and simmer 5 minutes.
In a bowl, stir together ricotta, mozzarella, 2 Tbsp Parmesan, and parsley. Season with salt and pepper.
Spread half of the marinara sauce on the bottom of a 9-inch baking dish.
Place a spoonful of the cheese mixture at the base of slice of eggplant and roll up. Repeat for each slice of eggplant and place in baking dish upright.
Spoon remaining marinara sauce over dish, top with remaining Parmesan, and bake until the sauce is bubbling, about 20 minutes. Serve right away.
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 521 | ||
Calories from Fat: 305 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 14.5g | 72 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 83.4mg | 26 % | |
Sodium 1238.9mg | 43 % | |
Potassium 986.9mg | 26 % | |
Total Carbohydrate 30.5g | 9 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 21.4g | ||
Protein 24.8g | 35 % | |
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: 521
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