Eggplant Casserole Recipe

Contributed by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds.

Step 1

Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear.

Step 2

Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c crumbs. Mix well and cook about 5 minutes more.

Step 3

Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.

Things You'll Need

  • 1lg Eggplant
  • 1/4lb (4 slices) bacon, chopped
  • 1lg Onion, chopped
  • 1cl Garlic, minced
  • 2tb Fresh chopped parsley
  • 1/4ts Italian seasoning
  • 1/4ts Thyme
  • 1/2c + 1/4 c Italian bread crumbs
  • 3tb Butter

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