Eggplant And Sausage

Eggplant and sausage casserole with garlic and tomatoes. Casserole is baked until golden brown, topped with mozzarella cheese and sprinkled with red pepper flakes.

Ingredients -

2 large Eggplants, washed, peeled, and quartered
2 Eggs
½ cups Self Rising White Cornmeal
½ pound Hot Sausage
3-4 cloves Garlic, peeled and diced
1 can of Rotel Tomatoes, drained
1 package shredded Mozzarella Cheese
Red Pepper Flakes
Fresh Ground Pepper
Coarse Salt, to taste

Preparation:

1. Preheat oven to 400 F.

2. Steam eggplant until soft.

3. Place eggplant in food processor. Add eggs and cornmeal. Pulse until well blended.

4. Saute hot sausage with diced garlic. Drain off excess oil.

5. Add tomatoes, eggplant mixture, and eggplant mixture to skillet with sausage.

6. Season with salt and pepper.

7. Place sausage and eggplant mixture in greased baking dish.

8. Bake until golden brown around edges.

9. Sprinkle mozzarella cheese over casserole.

10. Place under broiler until melted.

11. Sprinkle with red pepper flakes to taste.

Cooking Tip

Purchasing Eggplant

Eggplant should be firm with no soft spots. The skin should be bright, shiny, and taut.

Cooking Tip

Cooking Methods

Care must be exercised when choosing a cooking method for eggplant. Eggplant absorbs the ingredients you cook it with, so it is very often more desirable to grill or broil the eggplant, so as not to overwhelm it with fats and other ingredients that will make it heavy and greasy.