MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

My Mom's Southern Eggplant (Aubergine) Casserole image

Provided by Caroline Cooks

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small eggplant
1/2 lb bulk sausage
1 small yellow onion, chopped
1 egg, beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons italian seasoning
fresh ground black pepper
1/2 cup butter cracker crumb
1 tablespoon butter

Steps:

Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
Spoon into prepared casserole.
Combine butter and cracker crumbs. Spread over top of casserole.
Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
Variations:.
Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
Mix in 1/2 cup Rotel Tomatoes, well drained.

Nutrition Facts : Calories 323.5, Fat 15.9, SaturatedFat 5.3, Cholesterol 101.9, Sodium 431.8, Carbohydrate 31, Fiber 5.9, Sugar 5, Protein 14.8