Peel eggplant, and cut into 3 cm cubes; cook in a small amount of boiling wate 10 minutes or until tender. Drain. Let cool slightly. Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1 litre casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 180ºC or 25 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.