South of the Border Eggplant

This casserole is what happens when eggplant parmesan takes a detour through the Southwest and picks up some friends along the way.

Bacon fat forms the flavor base, ground beef and green peppers bring the heartiness, and cubed eggplant soaks up a rich tomato sauce as it softens in the microwave.

The feta cheese is the unexpected star here. Its salty, tangy crumble cuts through the richness of the beef and bacon in a way cheddar or mozzarella just can’t.

Seasoned croutons scattered on top give you a crunchy contrast to the tender eggplant underneath. The whole thing comes together in about 30 minutes, microwave and all.

Kitchen Tips

• Cook the bacon until properly crisp. The rendered fat is what gives the beef and vegetables all their flavor, so don’t pour it off.
• Cut the eggplant into uniform half-inch cubes so it cooks evenly. Uneven pieces mean some are mushy while others are still raw.
• The microwave method keeps the eggplant from absorbing too much oil, which is the classic problem with stovetop eggplant cooking.
• Add the croutons only in the final minute. Any longer and they turn soggy instead of staying crunchy.