Eggplant-Cheese with Spanish Sausage

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Preparation info

  • Serves

    3 or 4

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 large eggplant, sliced ΒΌ-inch thick
  • 3 tablespoons olive oil
  • 4 hot, spicy Spanish or Italian sausages, sliced Β½-inch thick
  • 1 cup crushed seasoned croutons
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 2 large cloves garlic, crushed, or Β½ teaspoon garlic powder
  • 1 teaspoon salt
  • 2 large tomatoes, sliced
  • β…“ pound sharp Cheddar cheese, sliced
  • 8 green onions, chopped
  • β…“ cup freshly grated Parmesan cheese


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.

Serve right from the pot.

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