1 med. eggplant
1/2 lb. bulk hot sausage
1 sm. onion, chopped
1 egg, well beaten
1/2 c. dry bread crumbs
1 tbsp. butter, melted
1/4 c. cracker crumbs (8-10 crushed saltines)
1/4 tsp. salt

Preheat oven to 350 degrees. Peel and cube eggplant, cook in boiling salted water until tender. Drain and set aside.

Cook sausage and onion until brown. Combine eggplant, sausage mixture, egg, and bread crumbs. Mix well and spoon into greased 1 quart casserole. Combine butter and cracker crumbs. Sprinkle over all. Bake for 25-30 minutes. Yield: 4 servings.