Easy Eggplant Casserole
Yield
4 servingsPrep
10 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| ½ | pound |
sausage, bulk
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
bread crumbs
dry |
|
| 1 | teaspoon |
butter
or margarine, melted |
|
| ¼ | cup |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
|
*
|
| 226.8 | g |
sausage, bulk
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
bread crumbs
dry |
|
| 5 | ml |
butter
or margarine, melted |
|
| 59 | ml |
cracker crumbs
|
* |
Directions
Peel eggplant, and cut into 1" 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℉ (180℃) for 25 minutes.
