My Mom's Southern Eggplant (Aubergine) Casserole

This is my Mom's recipe; the only way my Dad would eat that "purple thing". So easy and tasty! I have no idea where she got it; she had shelves and shelves of cookbooks, clippings, etc.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  small eggplant
• 1⁄2 lb bulk sausage
• 1  small yellow onion, chopped
• 1  egg, beaten
• 1⁄2 cup  dry breadcrumbs
• 1 1⁄2 tablespoons  italian seasoning
•  fresh ground black pepper
• 1⁄2 cup  butter  cracker crumb
• 1  tablespoon butter

Directions

1. Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
2. Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
3. Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
4. Spoon into prepared casserole.
5. Combine butter and cracker crumbs. Spread over top of casserole.
6. Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
7. Variations:
8. Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
9. Mix in 1/2 cup Rotel Tomatoes, well drained.