LINGUINE WITH EGGPLANT & TURKEY SAUCE
From: Lynne Leeds-Boggio, Jeannette, PA
Primary category: Entrees
1 lb bulk turkey sausage
1 TBS olive oil (optional)
1 large onion, chopped
1/2-1 c chopped fresh flat leaf parsley
1/2 c skim milk
Salt to taste
Lemon pepper (optional)
1 lb linguine, cooked al dente
Primary category: Entrees
Ingredients
2 medium eggplants, cubed1 lb bulk turkey sausage
1 TBS olive oil (optional)
1 large onion, chopped
1/2-1 c chopped fresh flat leaf parsley
1/2 c skim milk
Salt to taste
Lemon pepper (optional)
1 lb linguine, cooked al dente
Procedure
In a large pan, over medium heat, brown the turkey sausage. If the meat is exceptionally lean, add olive oil.
When meat is partially browned, add the onion and cook until transparent, but not browned.
Add the cubed eggplant, parsley, milk, salt and lemon pepper to taste. Cover and simmer, stirring often, until eggplant cooks down to a sauce-like consistency.
After 15-30 minutes, remove cover and allow to cook down. Toss the linguine with the sauce, reserving some sauce for the top.
