Roasted Eggplant With Sausage and Ricotta

Roasted Eggplant With Sausage and Ricotta

Roasted Eggplant With Sausage and Ricotta


Serves 4

Details
  • Servings:   4
  • Calories:   530
  • Protein:   22g
  •  
  • Fiber:   7g
  • Sugar:   12g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   14g
  • Fat Total:   42g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 4 medium Italian or globe eggplants (about 1½ lb.)
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • Kosher salt
  • Freshly ground pepper
  • 1 medium onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 lb. hot Italian sausages, casings removed
  • ⅓ cup double-concentrated tomato paste (such as Mutti)
  • ½ tsp. dried oregano or Italian seasoning
  • 4 oz. whole-milk fresh ricotta
  • Basil leaves (for serving)
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