Eggplant and Sweet Sausage Bake (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1/2 pound sweet italian sausage, removed from the casing |
1 medium eggplant peeled and cut into 1-inch cubes (about 1 pound) |
1 1/2 teaspoons salt |
1/2 teaspoon cayenne |
1/4 teaspoon freshly ground black pepper |
1 cup chopped onions |
1/4 cup chopped bell peppers |
1/4 cup chopped celery |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
2 tablespoons minced garlic |
2 cups chicken stock |
2 tablespoons chopped parsley leaves |
1 cup fine dried bread crumbs |
1/2 cup grated parmesan |
Directions:
1. Preheat the oven to 375 degrees F.
2. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until brown. Add the eggplant, salt, cayenne, and black pepper. Saute for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted. Add the thyme, oregano, and garlic. Stir and cook for about 1 minute. Add the chicken stock and parsley and cook for about 3 minutes, stirring. Remove from the heat and add the bread crumbs and cheese. Mix well.
3. Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
4. Serve hot.
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