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