Directions:
- Sprinkle eggplant with salt and layer in a colander placed over a bowl; place plate on top of eggplant to weigh it down; let stand one hour.
- Dry eggplant slices with paper towels; arrange on baking sheet and brush with mixture of olive oil and garlic.
- Broil until golden, about 5 minutes per side. Arrange eggplant slices in a single, slightly overlapping layer on the bottom of a buttered 9-inch pie plate.
- Top with cooked sausage, drizzle with tomato sauce and sprinkle with cheese.
- Bake in a preheataed 350 degree F. oven until cheese is melted. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.46 Kcal (1379 kJ) | ||
| Calories from fat | 133.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 23% | |
|---|---|---|---|
| Cholesterol | 109.39mg | 36% | |
| Sodium | 1664.36mg | 69% | |
| Potassium | 655.25mg | 14% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 37.51g | 75% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 309.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 122.49 Kcal (513 kJ) | ||
| Calories from fat | 49.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 23% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 36% | |
| Sodium | 618.81mg | 69% | |
| Potassium | 243.62mg | 14% | |
| Total Carbs | 3.65g | 3% | |
| Sugars | 2.07g | 22% | |
| Dietary Fiber | 1.55g | 17% | |
| Protein | 13.95g | 75% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.5mg | 7% | |
| Calcium | 115.2mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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