- 4
4/5
(1 Votes)
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
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