4 cups eggplant, pared and cubed, 1/2 cup hot breakfast sausage, cooked and crumbled, 1/2 cup green bell pepper, chopped, 1 cup white onions, chopped, 4 tablespoons self-rising flour, 1 (10 1/2 oz.) cream of chicken soup, 3 tablespoons butter, 1/2 tablespoon avocado oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon Italian seasoning, 1 cup sharp cheddar cheese, grated, 1/2 cup feta cheese, crumbled, 4 eggs, beaten, 2 Roma tomatoes, peeled and chopped.
Preheat the oven to 350 degrees. Get out a large pot, add the eggplant. Cover the eggplant with water and 1 tablespoon of salt. Bring to a boil and cook for 10 minutes, drain and set aside. Get out a skillet, add butter and oil. When the butter melts, add the sausage and cook until there is no pink. Add the onions and bell pepper cook for 3 minutes. Add the flour, soup, Italian seasoning, salt, and pepper. Cook until the mixture starts to bubble. Remove from the heat, add the eggplant, tomatoes, cheese, and eggs, mix well. Fill the muffin tins 3/4 full with the mixture. Bake for 25-28 minutes.