Eggplant Casserole

• 2 whole Large Eggplants
• 1- 1/2 pound Italian Sausage
• 3 whole Large Beefsteak Tomatoes
• 1 bag Garlic And Herb Croutons, 6 Ounce Bag
• 2 Tablespoons Crushed Garlic
• 1 teaspoon Dried Italian Seasoning
• 1 teaspoon Dried Oregeno
• 1/2 cups Grated Parmesan Cheese
• 1- 1/2 pound Sharp Cheddar Cheese, Thinly Sliced
• 2 cups Green Onions, Chopped
• Salt And Pepper
• Extra Virgin Olive Oil, Enough For Generous Drizzling Throughout The Process

1. Soak the clay pot for at least 15 minutes in a sink filled with regular tap water.
2. Slice the eggplant into 1/2 disks.
3. In a large pan, heat about 3 tablespoons of olive oil over medium-high heat.
4. Working in batches, place the eggplant disks flat in the bottom of the pan.
5. Drizzle the top of each slice with more olive oil and cook until the bottom side is a deeper color.
6. Season with a pinch of salt and pepper.
7. Continue to cook until tender and lightly browned, about 2 minutes.
8. Flip the slices and season with more salt and pepper, cook another 2 minutes.
9. Remove to a separate plate and continue until all eggplant is done.
10. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
11. Remove the sausages from their casings and add to the pan.
12. Using the back of a wooden spoon, break the sausages up into chunks and cook until browned, about 6-7 minutes.
13. Remove to a plate lined with paper towels and set aside.
14. Slice the beefsteak tomatoes in 1/4 inch slices.
15. In a food processor or in a plastic bag, break up the croutons, then add in the garlic, Italian seasoning, oregano, and half the Parmesan cheese and mix to combine.
16. Remove the clay pot from the water.
17. Line the bottom with parchment paper.
18. Add half the Italian sausage in the bottom.
19. Then add enough tomato slices to cover the sausage.
20. Arrange enough eggplant slices to cover the tomatoes.
21. Add enough cheddar cheese slices to cover the eggplant slices.
22. Add half the green onions.
23. Add half the crouton mixture.
24. Repeat the layers one more time.
25. Top with the remaining Parmesan cheese.
26. Cover the clay pot.
27. Place in a COLD oven.
28. The oven must be cold at the start; the rising of temperature with the clay pot in the oven makes the food turn out beautifully.
29. And if placed in a hot oven, the pot will crack.
30. Turn on the oven and bring the oven up to 485 degrees F. Cook for 55 minutes.
31. Remove the top of the clay pot and continue to cook another 5 minutes.
32. Remove from the oven and let cool 10 minutes.
33. Cut the casserole into 6 to 8 wedges and serve.
34. Cooks Note: If you dont have a clay pot, you can do this recipe in a glass-baking dish and cover with foil.
35. If cooking this way, place the assembled casserole in a 400 degrees F and cook for 45 minutes.

eggplants, italian sausage, tomatoes, garlic, garlic, italian seasoning, oregeno, parmesan cheese, cheddar cheese, green onions, salt, extra virgin

Taken from tastykitchen.com/recipes/main-courses/eggplant-casserole/ (may not work)