Eggplant Casserole

Eggplant Casserole

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  • 1 large
  • 4 slice
    bacon, chopped
  • 1 large
    onion, chopped
  • 1
    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

How to Make Eggplant Casserole


  1. Cut eggplant in half; boil until tender, about 40 minutes, then drain.
  2. When cool, scrape out the pulp and remove most of the seeds.
  3. Cook bacon until brown; drain all but 1/4 cup grease.
  4. Add onion and garlic and cook slowly until onion is clear.
  5. Preheat oven to 350 degrees.
  6. Add to skillet the eggplant, parsley, Italian seasoning and thyme; cook about 5 minutes on very low heat.
  7. Add 1/2 cup crumbs; mix well and cook about 5 minutes more.
  8. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 cup crumbs.
  9. Bake about 15 minutes, until crumbs are brown.

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