My Mom'S Southern Eggplant (Aubergine) Casserole

• 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

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

eggplant, sausage, yellow onion, egg, breadcrumbs, italian seasoning, fresh ground black pepper, butter cracker crumb, butter

Taken from www.food.com/recipe/my-moms-southern-eggplant-aubergine-casserole-246288 (may not work)