Eggplant and Sausage Casserole

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  • 1 small eggplant
  • 1/2 lbs sausage, bulk
  • 1 small onion, chopped
  • 1 egg, well beaten
  • 1/2 cup breadcrumbs, dry
  • 1 tsp butter (or marg.), melted
  • 1/4 cup cracker crumbs


  1. Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling water for 10 minutes or until tender. Drain. Let cool slightly.
  2. Cook sausage and onion until onion is tender and sausage is brown.
  3. Combine eggplant, sausage mixture, egg, and breadcrumbs.
  4. Mix well, and spoon into a greased 1-quart casserole.
  5. Combine butter and cracker crumbs; sprinkle over casserole.
  6. Bake at 350 °F for 25 minutes.