Another original recipe: Eggplant Italiano by bdukeman 1 medium eggplant, 1” cubed 1 15 oz container of part skim ricotta cheese 2 14 ½ oz cans of diced tomatoes, any flavor, undrained 1 pound of pre-cooked sausage, sliced (I used Curly’s Smokehouse Chipotle Cheddar Sausage) 1 cup of whole wheat bread crumbs ¼ cup of olive oil (or less, if desired) ¼ cup of parmesan cheese ½ cup crumbled goat cheese ½ tsp garlic powder salt and pepper 1. Preheat oven to 350 degrees. 2. In a huge bowl, mix the eggplant, ricotta, tomatoes, sausage, bread crumbs, olive oil, parmesan, and garlic powder together. 3. Dump mixture into a large greased glass or ceramic casserole dish. 4. Sprinkle goat cheese, a little more parmesan, and salt/pepper on top. 5. Cover with foil; bake for ¾ hour. 6. Uncover; bake for another ½ hour at 375 degrees (or until the eggplant is soft).
Posted on: Sun, 27 Oct 2013 18:36:01 +0000
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