“This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the sausage and cook until brown.
  4. Add the eggplant, salt, cayenne, and black pepper.
  5. Saute for 2 to 3 minutes, or until slightly soft.
  6. Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
  7. Add the thyme, oregano, and garlic.
  8. Stir and cook for 1 minute.
  9. Add the chicken stock and parsley and cook for about 3 minutes, stirring.
  10. Remove from the heat and add the bread crumbs and cheese.
  11. Mix well.
  12. Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
  13. Serve hot.

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