1 sm. eggplant
1/4 lb. bulk pork sausage
1 lg. onion, chopped
1 c. Pepperidge Farm stuffing mix
1 egg, beaten
1/2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper

Peel eggplant and cut in 1/2 inch cubes. In medium pan, cook eggplant in small amount of salted water, about 5 minutes, until tender. Drain. In a skillet, cook sausage and onion over medium heat until sausage is brown. Remove from heat. Stir in eggplant, stuffing, eggs, milk, salt, and pepper. Turn into a greased 1 quart casserole. Bake at 350 degrees until heated through. Serves 8.