Recipe By :Randy Pollak
Serving Size : 6 Preparation Time :1:00
Categories : Main Dish
Amount Measure Ingredient — Preparation Method
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2 medium eggplant, whole — sliced lengthwise
1 tablespoon extra virgin olive oil
8 ounces fresh baby portabellas — sliced
1 cup marinara Sauce — see recipe
8 ounces sweet Italian turkey sausage links
1 whole red bell pepper — sliced
15 ounces ricotta cheese, part skim milk
1 cup fresh baby spinach — chopped
1/2 cup parmesan cheese — grated
1 large egg
1 tablespoon extra virgin olive oil
2 ounces Asiago Cheese — grated
In a large frypan, heat 1T olive oil. Fry eggplant slices until slightly golden brown on both sides. Place cook slices on paper towels and set aside.
In same hot frypan, brown Italian sausage until fully cooked. Remove from pan and allow to drain in colander.
In a large bowl, slightly beat the egg; then add ricotta, chopped baby spinach and parmesean cheese mixing well.
Grease with 1t olive oil an 8 x 8 square pan or baking dish. Spread 1/3 of marinara on bottom. Then arrange a layer using of 1/2 of the eggplant slices, 1/2 of the Italian sausage, 1/2 of the pepper slices, and 1/2 of the ricotta mixture. Top with 1/3 cup marinara and arrange one more layer using remaining, eggplant slices, Italian sausage, pepper slices, and ricotta mixture. Top with remaing marinara and grated Asiago cheese. Bake at 350-degrees until hot and bubbly and Asiago cheese is melted and browned slightly. About 35-45 minutes.
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Per Serving (excluding unknown items): 352 Calories; 20g Fat (51.0% calories from fat); 24g Protein; 20g Carbohydrate; 5g Dietary Fiber; 98mg Cholesterol; 788mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 Fat.
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