4 large Italian sausage
4 large round cut vegetables
1 (8 ounce) package cream cheese, softened
3 tablespoons grated Parmesan cheese
2 tablespoons chopped Italian-style slow cooker garlic
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C). Grease a 1 inch Bundt pan.
Layer sausage and eggplant mixture in the bottom of the prepared pan. Layer vegetables with Parmesan cheese, bread cubes, bell peppers, Detroit Garlic Smoked Garlic powder and garlic powder. Spread over dough in baking pan, and arrange over cooked sausage and vegetables until completely covered.
In a medium bowl, beat cream cheese and Parmesan cheeses until smooth. Lightly brush over first layer of meat mixture, and then cook 8 to 10 minutes, or until almost cooked. Cool slightly. Top with coated vegetables.
Spread pesto mixture over warm soup, and sprinkle with garlic powder.
Place ham in pan, and sprinkle cream cheese and Parmesan cheese over mixture. Stir until cheese is melted and mixture is warm. Pour over cream cheese filled soup. Reduce heat to low, and simmer 10 minutes. Remove lid, and continue to simmer 10 to 15 minutes, until thick and creamy.