2 lg. eggplants (3 lbs.)
1 lb. bulk sausage
3 tbsp. butter
1 lg. onion, chopped
1 clove garlic, minced
3 tbsp. chopped parsley
2 tbsp. butter
1 lg. tomato, chopped
1 bay leaf
1 c. soft bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs Italian style

Peel eggplant and cut into 1-inch cubes, and boil, covered, in water until tender, about 10 minutes. Drain off liquid. Fry sausage until lightly browned in large fry pan. Drain off grease. Remove sausage from pan.

Saute onions, garlic, tomato, parsley, bay leaf in butter in the fry pan until tender. Add cooked sausage and eggplant; mix well and simmer about 5 minutes. Soak soft bread crumbs in water and then squeeze out water. Add the moist bread crumbs to mixture in pan and simmer about 5 minutes longer.

Place in buttered 1 1/2-quart casserole. Top with Italian bread crumbs and dot with butter. Bake at 350 degrees for about 20 minutes until lightly browned. Serves 6.