- 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 in a 350 degree F oven about 30 minutes or until dressing is heated through. Serves 8.
Nutrition Facts (Eggplant Dressing)
- Per serving:
- 111 kcal
- 2 g
- (1 g
- 34 mg
- 359 mg
- 16 g
- 2 g
- 6 g