Eggplant-Cheese with Spanish Sausage from The Clay-Pot Cookbook by Georgia Sales
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...
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Ingredients
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 2 large cloves garlic, crushed, or ½ teaspoon garlic powder
- 1 teaspoon salt
- 2 large tomatoes, sliced
- ⅓ pound sharp Cheddar cheese, sliced
- 8 green onions, chopped
- 1 large eggplant, sliced ¼-inch thick
- 4 hot, spicy Spanish or Italian sausages, sliced ½-inch thick
- 3 tablespoons olive oil
- 1 cup crushed seasoned croutons
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