Eggplant Casserole

Photo by Susan M.
Adapted from olsouthrecipes.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from olsouthrecipes.com

Ingredients

  • 1

    large eggplant, peeled and sliced

  • 3

    tablespoons bacon grease or butter, divided

  • 1

    medium onion, chopped

  • 1

    cup diced tomatoes

  • 2

    teaspoons salt

  • black pepper to taste

  • 1

    tablespoon powdered garlic

  • 1

    cup Cheddar cheese, grated

  • 1

    cup bread crumbs, divided

  • 1/2

    teaspoon baking powder

Directions

Without Meat Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion and cook until tender Add tomatoes, salt, garlic and pepper; simmer for 5 minutes. In a large bowl, combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder and mix well. Spoon mixture into greased casserole dish. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs. Optional - If you have eggplant left over, cover the top of the casserole with eggplant slices. Bake in pre-heated 325 degree oven for 25 to 30 minutes. With Meat Prior to step 2 above, brown 1/2 lb. ground beef in separate skillet. Pour off grease. Add cooked meat in step 3 above.

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