3 lg. eggplants, peeled and cubed
1/2 lb. bulk pork sausage
1 c. chopped celery
1 c. chopped onion
3 green onions with tops, chopped
1 (6 1/2 oz.) pkg. stuffing mix
1/2 tsp. pepper
2 c. (8 oz.) shredded cheddar cheese

Cook eggplant, covered, in a small amount of water 10 minutes or until tender. Drain and set aside. Saute sausage, celery, and onion in a skillet until the sausage is cooked and vegetables are tender. Drain and set aside.

Prepare stuffing mix according to package directions. Combine stuffing, eggplant, sausage mixture, and pepper; mix well. Spoon into a greased 13x9x2 inch baking dish. Cover and bake at 350 degrees for 10-15 minutes. Uncover; top with cheese and bake an additional 5 minutes or until cheese melts.