Essie Andrews, F.H.S.
- 1 medium eggplant, cut into 1/2 to 1 inch cubes
- 2 tomatoes, cut into pieces
- 1/4 lb fresh mushrooms, quartered
- 2 Tbsp onion soup mix
- 1 1/2 tsp oregano leaves
- 2 tsp monosodium glutamate
- 1 tsp salt
- 1/8 tsp pepper
- 1 lb Italian sweet sausage
- Butter or margarine
- 5 slices white bread
- Grated Parmesan cheese
- Paprika
- Chipped parsley for garnish
About 1 hour before serving: In 3 quart saucepan, combine eggplant, tomatoes, mushrooms, soup mix, oregano, monosodium glutamate, salt, pepper, and 2 cups water. Boil, uncovered, stirring occasionally, for 35 minutes, or until eggplant and tomatoes lose their shape and mixture is thick. Meanwhile, in medium skillet, sauté sausage until well browned; drain on paper towels. Cut into 1 inch slices. Preheat oven to 375°F. Butter one side of each bread slice, then cut into 1/2 inch cubes. When vegetable mixture is done, add sausage slices; pour into 2 quart casserole. Top with bread cubes; sprinkle generously with cheese. Lightly sprinkle with paprika.
Bake 23 or 30 minutes, or until golden. Sprinkle with parsley.
Makes 4 servings.
