Eggplant-Sausage Bake

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.

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