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1
Soak the clay pot for at least 15 minutes in a sink filled with regular tap water.
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2
Slice the eggplant into 1/2 disks.
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3
In a large pan, heat about 3 tablespoons of olive oil over medium-high heat.
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4
Working in batches, place the eggplant disks flat in the bottom of the pan.
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5
Drizzle the top of each slice with more olive oil and cook until the bottom side is a deeper color.
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6
Season with a pinch of salt and pepper.
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7
Continue to cook until tender and lightly browned, about 2 minutes.
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8
Flip the slices and season with more salt and pepper, cook another 2 minutes.
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9
Remove to a separate plate and continue until all eggplant is done.
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10
Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
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11
Remove the sausages from their casings and add to the pan.
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12
Using the back of a wooden spoon, break the sausages up into chunks and cook until browned, about 6-7 minutes.
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13
Remove to a plate lined with paper towels and set aside.
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14
Slice the beefsteak tomatoes in 1/4 inch slices.
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15
In a food processor or in a plastic bag, break up the croutons, then add in the garlic, Italian seasoning, oregano, and half the Parmesan cheese and mix to combine.
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16
Remove the clay pot from the water.
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17
Line the bottom with parchment paper.
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18
Add half the Italian sausage in the bottom.
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19
Then add enough tomato slices to cover the sausage.
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20
Arrange enough eggplant slices to cover the tomatoes.
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21
Add enough cheddar cheese slices to cover the eggplant slices.
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22
Add half the green onions.
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23
Add half the crouton mixture.
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24
Repeat the layers one more time.
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25
Top with the remaining Parmesan cheese.
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26
Cover the clay pot.
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27
Place in a COLD oven.
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28
The oven must be cold at the start; the rising of temperature with the clay pot in the oven makes the food turn out beautifully.
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29
And if placed in a hot oven, the pot will crack.
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30
Turn on the oven and bring the oven up to 485 degrees F. Cook for 55 minutes.
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31
Remove the top of the clay pot and continue to cook another 5 minutes.
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32
Remove from the oven and let cool 10 minutes.
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33
Cut the casserole into 6 to 8 wedges and serve.
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34
Cooks Note: If you dont have a clay pot, you can do this recipe in a glass-baking dish and cover with foil.
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35
If cooking this way, place the assembled casserole in a 400 degrees F and cook for 45 minutes.
