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