Eggplant Casserole
 
3 large  eggplants, peeled and diced
1/2 lb.  spicy bulk sausage
3   green onion, chopped
1 cup  onion, chopped
4 clove  garlic, chopped
1 cup  celery, chopped
1 package  corn bread stuffing mix (6 1/4 oz.)
1/2 tsp  black pepper
1/2 tsp  salt
2 cup  grated cheddar cheese
 
cook eggplant in boiling salted water until tender. drain well and set 
aside. saute sausage until well done, drain on paper towels. saute 
onions, garlic and celery until transparent, set aside. prepare stuffing 
according to package directions. combine the meat, eggplant, vegetables, 
seasonings and stuffing mix. transfer to shallow baking dish. bake at 
350 degrees for 30 to 40 minutes. top with cheese and bake for an 
additional 10 minutes. 
 
-- 
(ID: 12487) Mirror: rec.food.recipes: Mon, May 26, 2003


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