Eggplant Slices with Sausage and Fresh Mozzarella

By Tamipri

Ingredients

• For the Sausage:
• To make this appetizer ahead, cook sausage and grill eggplant to the point of topping, then chill. Before serving, add toppings and finish grilling.
• 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

Details

Servings 8

Preparation

Step 1

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