Eggplant Casserole
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 4 | slices |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | cup |
bread crumbs
plus 1/4 cup, italian style |
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 4 | slices |
bacon
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1.3 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 118 | ml |
bread crumbs
plus 1/4 cup, italian style |
|
| 45 | ml |
butter
|
|
Directions
Cut eggplant in half.
Boil until tender, about 40 minutes. Drain.
When cool, scrape out the pulp and remove most of the seeds.
Cook bacon until brown.
Drain all but ¼ cup grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350℉ (180℃).
Add to skillet the eggplant, parsley, Italian seasoning and thyme.
Cook about 5 minutes on very low heat.
Add ½ cup crumbs.
Mix well and cook about 5 minutes more.
Place in a buttered casserole.
Dot with butter and sprinkle lightly with ¼ cup crumbs.
Bake about 15 minutes, until crumbs are brown.
