1 eggplant
1 lb. bulk sausage
1 tbsp. minced onion
2 c. seasoned bread stuffing mix
1 can (8 oz.) tomato sauce

Cut eggplant in half, scoop out pulp leaving 1/4 inch shell (chop eggplant pulp). In skillet brown sausage with onion and chopped eggplant pulp stirring with fork. Add stuffing mix and stir to blend. Fill eggplant shell with mixture and cover with tomato sauce. Bake in 350 degree oven 15 minutes until hot and bubbling. Serves 4.