Slice Eggplant and degorge for at least 30 min, dry them with tissue towels when ready
Fry the eggplant slices and in olive oil in a pan. Reserve.
In a pan, cook onions in olive oil, add the meat from the sausages.
In another pan, cook garlic in olive oil for a minute or two. Add coulis. Simmer.
In a cooking dish (relatively deep, banana bread type), successively add layers of eggplant, tomato sauce, basil, sausage, parmesan, eggplant, etc.
Put the grated fontina on top.
Cook for 30 min at 300 F
Broil for 2 minutes to get a good cheese crust.
Serve with raviolis and green salad.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 257 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 79.8mg||25 %|
|Sodium 752.6mg||26 %|
|Potassium 985.7mg||26 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 13g|
|Protein 21.3g||30 %|
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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: 411
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