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Eggplant Casserole

3 lg. eggplants, peeled and diced
1/2 lb. spicy bulk sausage
3 green onion, chopped
1 c. onion, chopped
4 cloves garlic, chopped
1 c. celery, chopped
1 pkg. corn bread stuffing mix (6 1/4 oz.)
1/2 tsp. black pepper
1/2 tsp. salt
2 c. grated cheddar cheese

Cook eggplant in boiling salted water until tender. Drain well and set aside. Saute sausage until well done, drain on paper towels. Saute onions, garlic and celery until transparent, set aside. Prepare stuffing according to package directions. Combine the meat, eggplant, vegetables, seasonings and stuffing mix. Transfer to shallow baking dish. Bake at 350 degrees for 30 to 40 minutes. Top with cheese and bake for an additional 10 minutes.

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