Eggplant Casserole

Bacon and eggplant are a pairing that doesn’t get enough attention. The smoky, salty rendered fat from the bacon becomes the cooking base for onion and garlic, and then the boiled eggplant pulp goes right into that same skillet to absorb all of it.

Boiling the eggplant first softens it completely so you can scrape out the pulp and discard the skin and most of the seeds. That 40 minutes of boiling might seem long, but it breaks down the flesh into a creamy, almost silky texture that holds the herbs and bread crumbs together into a cohesive filling.

Two layers of bread crumbs give this casserole structure. Half gets stirred into the eggplant mixture as a binder, while the rest goes on top with dots of butter for a crispy, golden crust.

Chef Tips

• Drain the boiled eggplant well. Press it gently in a colander to get excess water out before scraping the pulp. Waterlogged eggplant makes a soggy casserole.
• Cook the eggplant mixture on very low heat as directed. High heat at this stage will scorch the bread crumbs and make everything taste burnt.
• Use Italian-style bread crumbs for built-in seasoning that complements the Italian herbs.

Variations

• Cheesy top: Scatter grated Parmesan over the bread crumbs before baking for a richer, crustier finish.
• Pancetta swap: Use diced pancetta instead of bacon for an Italian-leaning version with a more refined pork flavor.