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Eggplant Casserole


2 med. eggplants
1 lb. cooked sausage (optional; add 1 tablespoon olive oil)
15 oz. diced tomatoes
2 cloves garlic, minced
1/2 small onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano
1 c. shredded cheese (your choice, mozarella, cheddar)
1/2 c. breadcrumbs

Dice the eggplant and sauté it with the sausage (use the oil if you aren't using meat), garlic and onion until lightly browned. Drain and spoon mixture into a casserole dish. Stir in salt, pepper, oregano. Top with cheese and breadcrumbs. Bake at 350 for 30-40 minutes.

Serves 6




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.