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Mexican Eggplant Casserole Recipe

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This recipe for Mexican Eggplant Casserole, by , is from The Carochi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Carochi

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant roasted, sliced and chopped in one inch pieces
1 medium onion chopped
2-3 roasted Anaheim peppers chopped
1 cup chopped tomatoes fresh or 1 cup canned stewed
lb hot or mild Italian sausage
1 Tbsp olive oil
Cup mozzarella or cheddar your preference or can combine

Directions:
Directions:
Crumble and fry sausage until lightly brown, drain and set aside. In frying pan with olive, add eggplant and onions saute till eggplant soft and onions transparent. Then add chilies and tomatoes cook over medium heat stirring to prevent sticking for 5 minutes. Stir in sausage, simmer 5 minutes. Pour in casserole dish sprinkle cheese on top, bake in oven 350- 375 for 10 minutes or till cheese is melted. Serve

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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