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Italian Eggplant

Yield 4 servings (serving size: 1 eggplant slice, about 1 ounce sausage, and 3 tablespoons sauce)
Prep: 10 minutes; Cook: 8 minutes. If frozen veggie sausage crumbles are available, use them; you'll need about 1 3/4 cups.

Ingredients

  • 4 (1.3-ounce) frozen vegetable protein sausage breakfast patties (such as Morningstar Farms)
  • 1 (1 1/2-pound) eggplant
  • Cooking spray
  • 1/4 teaspoon salt
  • 3/4 cup tomato and basil pasta sauce (such as Classico)
  • 1 teaspoon dried basil leaves
  • 1/8 teaspoon crushed red pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 219
  • caloriesfromfat 33 %
  • fat 8 g
  • satfat 3.4 g
  • monofat 2 g
  • polyfat 1.6 g
  • protein 19.3 g
  • carbohydrate 19.5 g
  • fiber 7.3 g
  • cholesterol 17 mg
  • iron 2.9 mg
  • sodium 730 mg
  • calcium 260 mg

How to Make It

  1. Preheat broiler.

  2. Partially thaw breakfast patties in microwave at HIGH 10 to 15 seconds; crumble into small pieces.

  3. Remove stem end of eggplant; slice eggplant lengthwise into 4 (1/2-inch) slices. Arrange slices on a baking sheet coated with cooking spray. Lightly coat slices with spray, and broil 4 minutes. Turn slices, coat with cooking spray, and broil 2 minutes.

  4. Sprinkle salt over eggplant; top evenly with crumbled breakfast patties, and broil 1 minute.

  5. Combine pasta sauce, basil, and red pepper.

  6. Spoon sauce over eggplant, and top with cheese. Broil 1 minute or until cheese melts.

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