Eggplant Cheese With Spanish Sausage Recipe
Eggplant cheese with spanish sausage is a cooked and baked eggplant recipe made with spicy sausages. This casserole like eggplant and sausage recipe is a layered bake and is topped with parmesan cheese. Herbed with marjoram and oregano, the eggplant cheese casserole also has tomatoes and green onions to it.
Ingredients
| 1 large eggplant, sliced 1/4 inch thick | ||
| Olive oil | 3 Tablespoon | |
| 4 hot, spicy Spanish or Italian sausages, sliced 1/2 inch thick | ||
| Croutons | 1 Cup (16 tbs), seasoned | |
| Dried marjoram | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| 2 large cloves garlic, crushed, or 1/2 teaspoon garlic powder | ||
| Salt | 1 Teaspoon | |
| Tomatoes | 2 Large, sliced | |
| Sharp cheddar cheese | 1/3 pound, sliced | |
| Green onions | 8 , chopped | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
Fry the sliced eggplant in the olive oil until slightly transparent, then remove and set aside.
Brown the sliced sausages, and set aside.
Mix the crushed croutons with the marjoram, oregano, garlic, and salt.
In the presoaked pot, place alternate layers of sausage, tomatoes, eggplant, sliced Chedder cheese, green onions, and crouton herb mixture.
When all the ingredients have been layered, sprinkle the Parmesan cheese over the top.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 50 minutes.
Test for doneness, then return the pot, uncovered, to the oven and brown for about 5 minutes.
Fry the sliced eggplant in the olive oil until slightly transparent, then remove and set aside.
Brown the sliced sausages, and set aside.
Mix the crushed croutons with the marjoram, oregano, garlic, and salt.
In the presoaked pot, place alternate layers of sausage, tomatoes, eggplant, sliced Chedder cheese, green onions, and crouton herb mixture.
When all the ingredients have been layered, sprinkle the Parmesan cheese over the top.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 50 minutes.
Test for doneness, then return the pot, uncovered, to the oven and brown for about 5 minutes.
Chef
