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Eggplant Slices with Sausage and Fresh Mozzarella
Nb persons: 8
Yield:
Preparation time:
Total time: 20 minutes
Source: Cuisine Tonight Grilling 2009
To make this appetizer ahead, cook sausage and grill eggplant to the point of topping, then chill. Before serving, add toppings and finish grilling. | |
For the Sausage: | |
2 Tb. | extra-virgin olive oil |
1/2 lb. | bulk Italian sausage |
1 tsp. | minced garlic |
1/4 c. | dry white wine |
1 c. | chopped fresh spinach |
1/2 c. | shredded Parmesan cheese |
For the Eggplant: | |
1 | eggplant, sliced into 8 (1/2" thick) rounds (1 lb.) |
extra-virgin olive oil, kosher salt, and black pepper | |
8 slices | fresh mozzarella cheese, (4 oz.) |
8 thin slices | Roma tomato |
chopped fresh Italian parsley |
Preheat grill to medium-high heat. Heat 2 Tb. oil for the sausage in a saute pan over medium-high heat. Add sausage; saute until cooked through. Break up sausage with a potato masher; strain through a sieve to remove grease. Return sausage to the pan; add garlic and cook 1 minute. Add wine; reduce until liquid is evaporated. Add spinach and saute for 2-3 minutes. Stir in Parmesan; let cool.
Brush eggplant slices with oil; season with salt and pepper. Grill eggplant, covered, over direct heat, 2-3 minutes per side. Remove eggplant from grill and top each slice with 1 Tb. sausage mixture, a mozzarella slice, and tomato slice. Grill, covered, until cheese melts, 3-4 minutes; garnish with parsley.
Each serving=175 calories
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