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Eggplant Cheese With Spanish Sausage

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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.
  Eggplant 1 Large, sliced 1/4 inch thick
  Olive oil 3 Tablespoon
  Sausages 4 , sliced 1/2 inch thick (Spicy Spanish Or Italian)
  Crushed seasoned croutons 1 Cup (16 tbs)
  Dried marjoram 1 Teaspoon
  Dried oregano 1 Teaspoon
  Garlic/1/2 teaspoon garlic powder 2 Clove (10 gm), crushed
  Salt 1 Teaspoon
  Tomatoes 2 Large, sliced
  Sharp cheddar cheese 1⁄3 Pound, sliced
  Green onions 8 , chopped
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)

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.

Recipe Summary

Main Dish

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Eggplant Cheese With Spanish Sausage Recipe