Eggplant Cheddar MushroomHave an afternoon and a six-pack of good beer or bottle of good wine to create a dish that tastes incredible and freezes for later. This is it!
Serves 4
2 large eggplants, cut in pieces 1/2 to 3/4-inch-thick, either length wise or circles
2, 24 oz. Pasta Sauce (24 oz. Salsa may be substituted Med heat)
2 onions, peeled and cut into slices
1 cup red wine
1/2 cup dry sherry
2 tbsp. butter
3/4 cup olive oil
2 cups grated extra sharp cheddar cheese
2 tablespoons minced garlic (www.costco.com)
8 fresh cloves garlic, crushed and chopped
2 tablespoons sesame seed oil
4 shots hot sauce (Cholula.com)
1-pound hamburger
1-pound sweet sausage, cut into 1 inch to ¾ inch
2 pounds large white mushrooms, washed, cut into quarters with stems.
6 tablespoons Black Sesame Seed Oil
Place 1/2 cup olive oil in small dish. Take a clean paint brush or BBQ brush and coat one side of cut eggplants. Heat a large frying pan and brush pan with light coat of olive oil. Add cut eggplant and fry the olive coated side of the eggplant slices until golden brown, about 2 minutes. Paint top of cooking eggplant with olive oil and turn to cook until brown and specula easily pierces eggplant slice. Recoat the frying pan with 1/8 olive oil for second batch of eggplant and repeat as above. The eggplant pieces should look moist so a fork or spatula should be able to easily press into the piece to signal ready.
In a separate sauce pan, heat the spaghetti sauce, add red wine, hot sauce and minced garlic and let lightly boil for 15 minutes to allow the sauce and wine flavors to blend.
In a fry pan, heat the butter and sherry until the sherry boils off and sauté the onions until golden brown, stirring often, set aside in bowl.
In a fry pan, heat 3 tablespoons sesame seed oil, add crushed garlic and hamburger and cook thoroughly, place in bowl lined with paper towels to drain off oil.
Cut sweet sausages into 1 inch to ¾ inch miniature hot dogs, add 1 tablespoon olive into hot pan and cook sausage pieces thoroughly and drain fat in bowl.
Add 3 tablespoons sesame seed oil and 4 cloves crushed garlic and mushrooms to pan, sauté until light brown.
Add one tablespoon of olive oil to 9 X 9 -inch, high lipped baking dish and with a paper towel, wipe oil over inside of baking dish. Line bottom of dish with one layer of cooked eggplant. Add cooked hamburger, sausage and mushrooms. Add ½ of sauce, cover with second layer of eggplant. Cover eggplant with remainder of sauce and cheddar cheese. Cover with extra eggplant bottoms for decoration. Bake for 45 minutes at 350 degrees. WOW!