3 1/2 cups eggplant, pared and cubed, 2 tablespoons extra virgin olive oil, 1 cup breakfast sausage, 1/4 cup bell pepper, chopped, 3/4 cup white onions, chopped, 2 garlic cloves, minced, 4 tablespoons self-rising flour, 1 (10 1/2 oz.) can gumbo soup, 3 tablespoons butter, melted, 1 teaspoon sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1 tablespoon fresh basil, chopped, 1 cup smoked gouda cheese, grated, 1/4 cup cream cheese, softened, and chopped into cubes,  4 eggs, beaten, 1 medium firm Roma tomato, peeled and thinly sliced, 2 (8-inch) frozen pie crusts.

Preheat oven to 450 degrees.  get out a skillet, add the sausage a cook until brown, no pink.  Get out a cookie sheet, spray with butter flavored cooking spray, set aside.  Get out a bowl, add the eggplant, add 1 tablespoon olive oil and toss.  Dump the eggplant onto the cookie sheet, spread out evenly, single layer.  Put in the oven for 5-7 minutes, turn over and cook another 5 minutes or until the eggplant is tender.  Dump the eggplant into a bowl, mash with an electric mixer set aside.  Get out a skillet, add the other tablespoon of oil, add the onions, and bell pepper saute, until the onions are translucent and slightly browned.  Add the onions, bell pepper, soup, garlic, sausage, butter, sugar, cream cheese, eggs, cumin, salt and pepper to the bowl of eggplant.  Taste, add salt and pepper as needed.  Get out the pie crust.  Pour the eggplant mixture into the pie crust.  Add the gouda then the tomato slices. Put in the oven, uncovered, bake for 15 minutes. Remove from the oven, add the top crust, insert slits in the crust, the return to the oven for another 15 minutes or until the top crust is golden brown. Sprinkle the basil on top.


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