Recipe of the Week 6/22: Eggplant Pizzas

Yields 4 

Ingredients 1 pound eggplant, unpeeled, cut crosswise into 1/2-inch-thick slices 1⁄8 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1⁄4 teaspoon ground pepper 2 1⁄2 ounces mild or hot Italian turkey sausage, casing removed 1 cup sliced fresh cremini mushrooms 1⁄3 cup reduced-sodium marinara sauce 1 cup shredded part-skim mozzarella cheese 2 tablespoons chopped fresh basil or small basil leaves 

Instructions: Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt, let sit for 10 minutes. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat. Meanwhile, heat a medium nonstick skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until the sausage is no longer pink and the mushrooms are tender and browned, about 6 minutes. Set aside. Spread marinara evenly over the eggplant slices (1 1/2 to 2 teaspoons each). Divide the sausage mixture evenly among the slices and sprinkle evenly with cheese. Broil until the cheese is melted and browned, about 3 minutes. Sprinkle with basil and serve immediately. 

Nutritional Information: Serving size: 3 Pizzas: 214 calories; 14.4 g total fat; 4.6 g saturated fat; 32 mg cholesterol; 453 mg sodium. 491 mg potassium; 10.7 g carbohydrates; 3.7 g fiber; 6 g sugar; 12.1 g protein Found by: Melissa Zobler BS, CPT, CPSN Adapted from: 

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