Eggplant and Sweet Sausage Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse. Ingredients:
1/4 cup olive oil |
1/2 lb sweet italian sausage, casings removed |
1 medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.) |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne |
1/4 teaspoon fresh ground black pepper |
1 cup onion, chopped |
1/4 cup bell pepper, chopped |
1/4 cup celery, chopped |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
2 tablespoons garlic, minced |
2 cups chicken stock |
2 tablespoons fresh parsley, chopped |
1 cup fine dry breadcrumb |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 375 degrees F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the sausage and cook until brown.
4. Add the eggplant, salt, cayenne, and black pepper.
5. Saute for 2 to 3 minutes, or until slightly soft.
6. Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
7. Add the thyme, oregano, and garlic.
8. Stir and cook for 1 minute.
9. Add the chicken stock and parsley and cook for about 3 minutes, stirring.
10. Remove from the heat and add the bread crumbs and cheese.
11. Mix well.
12. Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
13. Serve hot.
|
|