This is a very delicious recipe for eggplant and sausage casserole. It is a traditional Southwestern dish. You can also experiment by adding mozzarella cheese, portobella mushrooms, or tomatoes.


1/2 lb bulk sausage (Jimmy Dean or similar works well)
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

    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).
Makes 4 servings