Eggplant Casserole Recipe

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Eggplant Casserole

Kitchen Crew


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1 large
4 slice
bacon, chopped
1 large
onion, chopped
garlic clove, minced
2 Tbsp
parsley, fresh and chopped
1/4 tsp
italian seasoning
1/4 tsp
1/2 c
italian bread crumbs
1/4 c
italian bread crumbs
3 Tbsp


1Cut eggplant in half; boil until tender, about 40 minutes, then drain.

2When cool, scrape out the pulp and remove most of the seeds.

3Cook bacon until brown; drain all but 1/4 cup grease.

4Add onion and garlic and cook slowly until onion is clear.

5Preheat oven to 350 degrees.

6Add to skillet the eggplant, parsley, Italian seasoning and thyme; cook about 5 minutes on very low heat.

7Add 1/2 cup crumbs; mix well and cook about 5 minutes more.

8Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 cup crumbs.

9Bake about 15 minutes, until crumbs are brown.