Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 2 medium eggplant (unpeeled); 2 Tbsp. salt; 3/4 c. olive oil; 1 lb. Italian sausage; 3 yellow onions, peeled and sliced; 5 garlic cloves, crushed; 1 lb. pepperoni; 4 fresh, ripe tomatoes; 1 c. freshly grated Parmesan or Romano cheese; salt and pepper to taste; 1 tsp. oregano; 1 tsp. basil; 1 lb. Swiss cheese, grated; 1 1/2 c. dry red wine

14 ingredients

5 steps

Ingredients

2 medium eggplant (unpeeled)
2 Tbsp. salt
3/4 c. olive oil
1 lb. Italian sausage
3 yellow onions, peeled and sliced
5 garlic cloves, crushed
1 lb. pepperoni
4 fresh, ripe tomatoes
1 c. freshly grated Parmesan or Romano cheese
salt and pepper to taste
1 tsp. oregano
1 tsp. basil
1 lb. Swiss cheese, grated
1 1/2 c. dry red wine

Directions

1

Cut eggplant into 1/2-inch slices.
2

Salt each and place in drainer for 1 hour.
3

Wipe dry.
4

Oil cookie sheets and arrange eggplant slices on it.
5

Brush top with a bit of oil and broil slices until brown; turn and broil other side.