Stuffed Eggplant("A Favorite From The '76 Cookbook.") - cooking recipe

Ingredients

1 eggplant
1 lb. bulk sausage
1 Tbsp. onion, minced
2 c. seasoned bread stuffing mix
1 (8 oz.) can tomato sauce

Preparation

Cut eggplant in half and scoop out the pulp, leaving a shell about 1/4-inch thick.
Chop the eggplant pulp.