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Eggplant and Sausage


2 large Eggplants, washed, peeled, and quartered
2 Eggs
1/2 cups Self Rising White Cornmeal
1/2 pound Hot Sausage
3-4 cloves Garlic, peeled and diced
1 can of Rotel Tomatoes, drained
1 package shredded Mozzarella Cheese
Red Pepper Flakes
Fresh Ground Pepper
Coarse Salt, to taste


1. Preheat oven to 400 F.

2. Steam eggplant until soft.

3. Place eggplant in food processor. Add eggs and cornmeal. Pulse until well blended.

4. Saute hot sausage with diced garlic. Drain off excess oil.

5. Add tomatoes, eggplant mixture, and eggplant mixture to skillet with sausage.

6. Season with salt and pepper.

7. Place sausage and eggplant mixture in greased baking dish.

8. Bake until golden brown around edges.

9. Sprinkle mozzarella cheese over casserole.

10. Place under broiler until melted.

11. Sprinkle with red pepper flakes to taste.

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