Eggplant Dressing

1 pound Owens hot bulk sausage
1/2 pound ground meat
2 large eggplants, peeled and cubed
1/2 teaspoon oregano
1 1/2 cup Progresso Italian bread crumbs
1 large onion, chopped
2-3 stalks celery, chopped
1/2 bell pepper chopped
1 clove garlic, chopped
1 egg, slightly beaten
seasonings to taste
green onion tops and parsley
Parmesan cheese

Brown sausage meat and ground meat. Add eggplant and chopped 
vegetables. Let cook until eggplant is tender, stirring often. 
Season with oregano. Add Italian bread crumbs until moisture is 
absorbed. Add green onion tops and parsley and salt and pepper 
to taste. Beat a small amount of dressing mixture 
into egg in order to prevent egg from cooking. Then add to dressing 
mixture. Pour into 1 -2 quart casserole. Sprinkle with cheese. 
Bake at 350' until heated thoroughly.