Eggplant Cheese With Spanish Sausage
|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|
|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.