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2009-10-08 digital edition

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2009-10-08 / Community News

From the Chef's Corner

Eggplant Sausage Bake
by Chef Deedle

What can be used as a main dish, side dish, or soup? Eggplant! When you shop for an eggplant, choose one that is firm and heavy for its size. It is also a source of iron and potassium in the diet. In the past few years my wife and I have become conscious of the vegetables we eat and include them in our recipes. This one is our favorite.
3 lg. eggplants, peeled and cubed
1 lb Owen's hot sausage
1 cup chopped celery
1 sm. Onion, chopped
4 green onions with tops, chopped
2 cups crumbled (left-over) cornbread
Black pepper to taste
2 cups (8oz.) shredded sharp Cheddar cheese

Cook eggplant, covered in a small amount of water 10 minutes or until tender. Drain, and set aside. Sauté sausage, celery and onion in a skillet until the sausage is cooked and vegetables are tender. Drain and set mixture aside. Combine crumbled cornbread, eggplant, sausage mixture and pepper; mix well.

Spoon into a greased 13 x 9 x 2 inch baking dish. Cover and bake at 350 for 10-15 minutes; uncover, top with cheese, and bake an additional 10 minutes or until cheese melts. Serve hot.

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