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Eggplant Casserole

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Submitted by Eyvon

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
LARGE LARGE EGGPLANT *
4 4
SLICES SLICES BACON
chopped
1 1
LARGE LARGE ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML ITALIAN SEASONING *
¼ 1.3
TEASPOON ML THYME *
½ 118
CUP ML BREAD CRUMBS
plus 1/4 cup, italian style
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 188 60% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 347mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 8%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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