Cheddar EggplantHave an afternoon and a six-pack of good beer or bottle of wine to create a dish that tastes incredible and freezes for later. This is it!
Serves 4
(1) 3 large eggplants, cut in pieces 1/2 to 3/4-inch-thick, either length wise or circles, keep ends for decoration.
(2) 2, 24 oz. Pasta Sauce (Safeway Select Tomato Basil)
(3) 2 onions, peeled and cut into slices
(4) 1 cup red wine
(5) 1/2 cup dry sherry
(6) 2 tbsp. butter
(7) 3/4 cup olive oil
(8) 2 cups grated extra sharp cheddar cheese
(9) 2 tablespoons minced garlic (
(10) 6 fresh cloves garlic, crushed and chopped
(11) 2 tablespoons sesame seed oil
(12) 4 shots hot sauce (
(13) 1-pound hamburger
(14) 1-pound sweet sausage, cut into 1 inch to ¾ inch

Place 1/2 cup olive oil in small dish. Take a clean paint brush or BBQ brush and coat one side of cut eggplant slices. Heat a large frying pan and brush pan with light coat of olive oil. Add cut eggplant and fry the olive oil 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 spatula easily pierces eggplant slice. Re-coat 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, garlic 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.
In a fry pan, heat 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 size, add 1 tablespoon olive into hot pan and cook sausage pieces thoroughly and drain fat.
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 and sausage. 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, using a larger flat baking pan to catch any drips. WOW!