3/4 lb. pork sausage
1 lg. eggplant
1 med. onion
2 stalks celery
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
2 eggs
Butter

Peel and cook eggplant in salted water until soft. Drain and mash eggplant and set aside.

Melt 2 tablespoons butter in skillet and add onions, celery, chopped bell pepper, and green onions until soft. Add cook seasoning to eggplant and stir in 3/4 cup Italian bread crumbs and set aside.

Spray Pam in frying pan and cook pork sausage until brown and drain. Add mixture to eggplant and mix well.

Beat 2 eggs and mix into eggplant 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.