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  • 336g raw Pork Sausage Roll
  • 5 slices eggplant, peeled (about 1/2 inch thick)
  • 10 cherry tomatoes, cut in half
  • 2 Tbsp fresh parsley, chopped
  • 6 eggs
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp grated Parmesan cheese
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper


  1. Preheat the oven to 375 degrees (F).
  2. Press the sausage along the bottom and sides of an 8″ casserole dish or pie plate.
  3. Lay the slices of eggplant across the bottom.
  4. Top with the halved cherry tomatoes and fresh parsley.
  5. Combine the eggs, heavy whipping cream, Parmesan, salt and pepper in a medium bowl and whisk until blended.
  6. Gently pour over the ingredients in the pan.
  7. Bake in a 375 degree (F) oven for about 40 minutes or until firm in the center and the sausage is fully cooked.
  8. Serve at any temperature.
  9. To make this in muffin tins, use the large sized tins and bake until the center is firm.

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Marc Gil

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