Eggplant Slices

with sausage & fresh mozzarella

Makes 8 servings Total time: 20 minutes

FOR THE SAUSAGE, SAUTÉ:

8 2 1

1/4

1

1/2

FOR THE EGGPLANT, BRUSH:

1 oz. bulk Italian sausage Tbsp. olive oil tsp. minced fresh garlic cup dry white wine cup chopped fresh spinach cup shredded Parmesan eggplant (1 lb.), sliced into eight 1/2- inch-thick rounds Olive oil, kosher salt, and black pepper slices fresh mozzarella (4 oz.) thin slices Roma tomato Chopped fresh parsley Preheat grill to medium-high. Brush grill grate with oil.

For the sausage, sauté sausage in oil in a sauté pan over mediumhigh heat until cooked through, breaking up sausage with a potato masher. Drain grease from sausage, then return to the pan; add garlic and cook 1 minute. Deglaze pan with wine; reduce until liquid is absorbed. Add spinach; sauté 2–3 minutes. Stir in Parmesan; let cool.

For the eggplant, brush eggplant slices with oil; season with salt and pepper. Grill eggplant slices, covered, 2–3 minutes per side; remove from grill. Top each slice with 1 Tbsp. sausage mixture and one slice each mozzarella and tomato. Grill eggplant slices, covered, until cheese melts, 3–4 minutes; top with parsley.

Per serving: 166 cal; 12g total fat (5g sat); 28mg chol; 257mg sodium; 5g carb (2g fiber, 2g total sugars); 11g protein

Return eggplant slices to the grill over medium-high heat to melt the mozzarella cheese.