Eggplant & Sausage Casserole Weight Watchers Style

By pattie_d

Ingredients

• 1/2 lb bulk sausage
• 1 small eggplant
• 1 egg, beaten
• 1 small yellow onion, chopped
• 1 tablespoon butter
• 1/2 cup dry breadcrumbs
• 1/2 cup butter cracker crumbs
• 1 1/2 tablespoons italian seasoning
• freshly ground black pepper

Details

Servings 4
Adapted from ww-recipes.net

Preparation

Step 1

1. Peel the eggplant, cut into 1-inch cubes and lightly salt to sweat the bitter taste out.

2. In a saucepan, cook the eggplant cubes with water for about 18 minutes (until tender); drain and cool slightly.

3. Cook the sausage and onion until the sausage is browned and the onion is soft.

4. Combine the eggplant and sausage; add the beaten egg and bread crumbs.

5. Spoon into a prepared casserole.

6. Combine the butter and cracker crumbs. Spread over the top of the casserole.

7. Bake at 350 degrees F for about 25-30 minutes (until the cracker crumbs are golden brown).

Mix it up a bit. Add, tomato, portobello, cheese