Eggplant + Sausage Gratin
- 2 medium eggplant, sliced into 1.5com rounds
- 3 tbs olive oil
- 500 g Sunpork pork sausages
- 1 tbs dried oregano
- 3 cloves garlic grated
- 1/2 onion diced
- 1 400g tin of chopped tomatoes
- 1/2 cup 1/2 cup fresh basil chopped
- 60 g light cream cheese
- 120 ml chicken stock
- 1/2 cup grated parmesan
- 1 cup grated cheese
- 1 tsp salt
- Preheat oven to 200 degree C
- Prepare 2 large flat trays & baking paper – brush with olive oil
- Place the eggplant slices in even layers on trays
- Brush eggplant slices with olive oil and sprinkle lightly with salt ground black pepper.
- Bake for 15 minutes, then rotate pans and bake another 20 minutes.
- Remove from oven and set asidE
- While eggplant is roasting, make the meat sauce and parmesan sauce.
- For the meat sauce, heat a large pot over medium heat with a dash of olive oil
- Add Italian sausage meat only take out of the skin and cook until lightly browned. Break the sausage up and stir
- Add dried oregano and garlic and cook for 2 mins
- Add tinned tomatoes and increase heat to high.
- Bring to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat
- For the parmesan sauce – mix the cream cheese & chicken stock together into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half.
- Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside
- assemble gratin, lightly grease a lasagne tray
- Arrange half of the eggplant in the pan. Spoon about 1/2 of the meat sauce over the eggplant and then repeat layers.
- Stir the Parmesan sauce well and pour over the top
- Reduce oven to 170 degrees C and bake gratin until it turns golden in spots approx 25-30 minutes.
- Remove from oven and allow to sit for 10 minutes
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