Stuffing, Eggplant
Source of Recipe
from rdj
Stuffing, Eggplant
1 small eggplant
1/4 pound bulk pork sausage
1 large onion, chopped
1 cup fine dry bread crumbs
1 beaten egg
1/3 to 1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cut the top off the eggplant. Peel, if desired. Cut into 1/2 inch cubes.
In a medium saucepan cook eggplant in a small amount of boiling, salted
water about 5 minutes or until tender. Drain.
In a large skillet cook sausage and onion over medium/high heat until
sausage is brown. Remove from heat.
Stir in eggplant, bread crumbs, egg, milk, salt, and pepper.
Turn into a greased 1 quart casserole.
Bake at 350 degrees F. for about 30 minutes or until dressing is
heated through.
Makes 8 servings.
Nutrition facts per serving:
Calories 111, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 34
Sodium (mg) 359, Carbohydrate (g) 16, Fiber (g) 2, Protein (g) 6
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