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Stuffing & Dressing

James's Eggplant Dressing

1 lg Eggplant
2 Onions, chopped
1/2 c Chopped celery
3 c Cracker or bread crumbs
Salt & Black pepper
1 lb Pork sausage, hot or regular
1 Chopped bell pepper
Milk

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.

Ganges River  Himalayas  Bay of Bengal  1,557  miles long