Eggplant-Cheese with Spanish Sausage

Preparation info
  • Serves

    3 or 4

    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 large eggplant, sliced ¼-inch thick
  • 3 tablespoons olive oil


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 onion