2 med. eggplants
1 lb. cooked sausage (optional; add 1 tablespoon olive oil)
15 ounce diced tomatoes
2 cloves garlic, minced
1/2 small onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 c. shredded cheese (your choice, mozarella, cheddar)
1/2 c. breadcrumbs
Dice the eggplant and sauté it with the sausage (use the oil if you aren’t using meat), garlic and onion until lightly browned. Drain and spoon mixture into a casserole dish. Stir in salt, pepper, oregano. Top with cheese and breadcrumbs. Bake at 350 for 30-40 minutes.
Serves 6