Eggplant and Sweet Sausage Bake
Recipe courtesy Emeril Lagasse.
Ingredients
- 1/4 cup Olive oil
- 1/2 lb Italian sausage, sweet, removed from the casing
- 1 Eggplant, medium, peeled, 1-inch cubes (about 1 pound)
- 1 1/2 tsp Salt
- 1/2 tsp Cayenne pepper
- 1/4 tsp Black pepper, freshly ground
- 1 cup Onion, chopped
- 1/4 cup Bell pepper, chopped
- 1/4 cup Celery, chopped
- 1/2 tsp Thyme, dried
- 1/2 tsp Oregano, dried
- 2 tbsp Garlic, minced
- 2 cup Chicken stock
- 2 tbsp Parsley, chopped
- 1 cup Bread crumbs, fine dried
- 1/2 cup Parmesan, grated
Directions
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium-high heat and brown the sausage. Add the eggplant, salt, cayenne and black pepper and saute 2 to 3 minutes, until slightly soft.
- Add the onions, bell peppers and celery and saute 2 to 3 minutes. Add the thyme, oregano and garlic and cook about 1 minute.
- Add the stock and parsley and cook about 3 minutes, stirring. Off the heat mix in the bread crumbs and cheese.
- Spoon into a casserole dish and bake about 45 minutes, until bubbly and golden brown.