3/4 lb. pork sausage (homemade in casing)
1 lg. eggplant
1 med. onion, chopped
2 stalks celery, chopped
1/2 c. chopped bell pepper
1/4 c. green onions
1 c. Italian bread crumbs
1/4 c. Romano cheese
1/4 c. Parmesan cheese
Butter
2 eggs

Peel and cook cut up eggplant in salted water until soft. Drain and mash the eggplant and set aside. Melt 2 tablespoons butter in skillet and add onion, celery, bell pepper and green onions, cook until soft. Add cooked seasoning to eggplant and stir in 3/4 cup Italian bread crumbs and set aside. Melt 2 tablespoons butter in skillet and add pork sausage (squeeze) sausage out of casing and cook until brown. Add this mixture into eggplant dressing and mix well.

Beat 2 eggs and mix into dressing. Pour into ungreased casserole dish. Sprinkle the top with cheeses and remaining bread crumbs, dot with butter. Cook at 350 degrees for 30 minutes, covered. Serves 6.