| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Cajun |
Dressing, Poultry, Meats, Cajun |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 2 |
|
Onions, chopped |
| 1/2 |
c |
Chopped celery |
| 3 |
c |
Cracker or bread crumbs |
| 1 |
ts |
Black pepper |
| 1 |
lb |
Pork sausage, hot or regular |
| 1 |
|
Chopped bell pepper |
| 1 |
ts |
Salt |
|
|
Milk |
INSTRUCTIONS
Peel eggplant and cut into small pieces. Cook in boiling salted water
until tender, drain and set aside. Saute sausage, onions, celery and pepper
until done. Add eggplant to sausage. Soak cracker crumbs in milk to soften.
Add crumbs and eggs to mixture. Bake in shallow pan for about 25 minutes or
until brown at 350 F. If hot sausage is used, omit black pepper if desired.
Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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