Italian Sausage And Eggplant Recipe


MethodMain Ingredient


 Italian sausage1 Pound (454 Grams, Old-World)
 Eggplant454 Gram (1 Small)
 Salt7 Milliliter (1 1/2 Teaspoons)
 Green peppers2 Medium, halved and seeded
 Onions3 Medium, quartered
 Garlic2 Clove (10 gm), mashed
 Olive oil50 Milliliter (1/4 Cup)
 Tomatoes2 Medium, sliced
 Chopped fresh parsley50 Milliliter (1/4 Cup)
 Hot cherry peppers2 , quartered, cored, and seeded
 Oregano5 Milliliter (1 Teaspoon)
 Rosemary5 Milliliter, crushed (1 Teaspoon)
 Salt2 Milliliter (1/2 Teaspoon)
 Pepper1 Dash
 Parmesan cheese2 Ounce, cut in 1-inch. 2.5 centimeters cubes and chilled (57 Grams)
 Bread slice1⁄2 , torn in pieces
 Cooked rice1 Liter (4 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 4009 Calories from Fat 1817

% Daily Value*

Total Fat 202 g311.1%

Saturated Fat 65.6 g328.2%

Trans Fat 0 g

Cholesterol 396.7 mg

Sodium 7517.7 mg313.2%

Total Carbohydrates 419 g139.6%

Dietary Fiber 42 g168.2%

Sugars 57.8 g

Protein 136 g271.5%

Vitamin A 201% Vitamin C 675.6%

Calcium 113.3% Iron 177.1%

*Based on a 2000 Calorie diet


Cut sausage into 1-inch (2.5 cm) pieces.
Fry in skillet until lightly browned.
Drain and set aside.
Pare eggplant and cut into quarters lengthwise.
Assemble Salad Maker with Chunky Cutter Disc.
Process eggplant.
Spread on paper towels, sprinkle with salt, and let drain 30 minutes.
Change to French Fry Cutter Disc.
Process green pepper, and onion; set aside.
Heat 3 tablespoons (45 ml) olive oil in skillet, add green pepper, onion, and garlic; saute, stirring occasionally, until vegetables are soft.
Preheat oven to 375°F (190°C).
Grease a 3-quart (3 liter) casserole.
Put half of drained eggplant into bottom of casserole.
Layer half of sausage, cooked vegetables, parsley, cherry pepper, and all of tomato slices.
Sprinkle with half of oregano, rosemary, salt, and pepper.
Repeat layering and seasoning.
Spoon remaining olive oil over top.
Cover and bake at 375°F (190°C) for 30 minutes or until vegetables are tender.
Meanwhile, assemble Blender.
Cover blender container and set at BLEND.
With motor on, remove feeder cap, and drop cheese cubes and bread pieces into container.
Remove mixture and sprinkle over top of casserole.
Bake uncovered at 350°F (180°C) for 10 minutes.