Aubergine and Sausage Casserole

Preparation

1. Preheat the oven to 350° F/175° C.
2. Cook aubergine in 2 cups of water, salt and lemon juice until tender, drain and let stand.
3. Cook sausage, garlic and onion until sausage is fully cooked.
4. Arrange aubergine coins tiled around a greased ovenproof casserole dish leaving an open area in center.
5. In a bowl combine sausage mix, eggs, salt, pepper, QimiQ Sauce Base, Fontina and 1/2 the bread crumbs. Pour the mixture into center of the eggplant lined casserole.
6. Sprinkle with grated parmesan cheese and remaining bread crumbs. Bake for 25 minutes until golden brown.
7. Top with diced tomatoes.