Eggplant-Cheese with Spanish Sausage

Name: Eggplant-Cheese with Spanish Sausage
Yield: Serves 3 or 4
Ingredients: 1 teaspoon dried oregano; 2 large cloves garlic, crushed, or ½ teaspoon garlic powder; 4 hot, spicy Spanish or Italian sausages, sliced ½-inch thick; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried marjoram; 1 large eggplant, sliced ¼-inch thick; 2 large tomatoes, sliced; ⅓ pound sharp Cheddar cheese, sliced; 8 green onions, chopped; ⅓ cup freshly grated Parmesan cheese; 1 cup crushed seasoned croutons

Preparation info

Serves
3 or 4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Ingredients

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

Starter
Side dish

Method

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