Italian Sausage And Eggplant
|Italian sausage||1 Pound (454 Grams, Old-World)|
|Eggplant||454 Gram (1 Small)|
|Salt||7 Milliliter (1 1/2 Teaspoons)|
|Green peppers||2 Medium, halved and seeded|
|Onions||3 Medium, quartered|
|Garlic||2 Clove (10 gm), mashed|
|Olive oil||50 Milliliter (1/4 Cup)|
|Tomatoes||2 Medium, sliced|
|Chopped fresh parsley||50 Milliliter (1/4 Cup)|
|Hot cherry peppers||2 , quartered, cored, and seeded|
|Oregano||5 Milliliter (1 Teaspoon)|
|Rosemary||5 Milliliter, crushed (1 Teaspoon)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Parmesan cheese||2 Ounce, cut in 1-inch. 2.5 centimeters cubes and chilled (57 Grams)|
|Bread slice||1⁄2 , torn in pieces|
|Cooked rice||1 Liter (4 Cups)|
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.
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.