2 med. eggplants
1 lg. onion, finely chopped
1 c. Italian bread crumbs
1 lb. pork sausage
1 clove garlic, minced
2 nubs French bread

Peel eggplant and cut into chunks. Boil until soft and then drain. Saute sausage in frying pan. Chop sausage into small pieces. Add onions and saute until onions begin to soften. Mash eggplant and add to meat mixture. Mix in thoroughly with meat and onions and saute for 5 to 7 minutes. Transfer mixture to casserole dish. Tear 2 "nubs" of French bread and add to the bread crumbs. Mix bread and meat mixture to consistency of dressing that suits you. Cover and cook for 1 hour at 350 degrees or until dressing tests done.