- 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
Preparation time 15mins
Adapted from olsouthrecipes.com
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.
Prior to step 2 above, brown 1/2 lb. ground beef in separate skillet. Pour off grease. Add cooked meat in step 3 above.