Eggplant Casserole

Eggplant Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew

By



Rating:

☆☆☆☆☆ 0 votes

Ingredients

Add to Grocery List

  • 1 large
    eggplant
  • 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
    thyme
  • 1/2 c
    italian bread crumbs
  • 1/4 c
    italian bread crumbs
  • 3 Tbsp
    butter

How to Make Eggplant Casserole

Step-by-Step

  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.

Printable Recipe Card





Leave a Comment