Eggplant Casserole
Description
This Italian main features Eggplant, slices) bacon, chopped, Onion, chopped. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Crumbs 3 tb Butter Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half.
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Boil until tender, about 40 minutes.
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Drain.
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When cool, scrape out the pulp and remove most of the seeds.
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Cook bacon until brown.
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Drain all but 1/4 c grease.
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Add onion and garlic and cook slowly until onion is clear.
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Preheat oven to 350 degrees.
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Add to skillet the eggplant, parsley, Italian seasoning and thyme.
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Cook about 5 minutes on very low heat.
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Add 1/2 c crumbs.
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Mix well and cook about 5 minutes more.
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Place in a buttered casserole.
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Dot with butter and sprinkle lightly with 1/4 c crumbs.
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Bake about 15 minutes, until crumbs are brown
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 287.9kcal
- % Daily Value *
- Total Fat 13.1g21%
- Saturated Fat 4.2g22%
- Cholesterol 13.1mg5%
- Sodium 671.8mg28%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 2.6g11%
- Sugars 3.8g
- Protein 15.4g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, baking, boiling, bread, casserole, chopped, eggplant, fresh, garlic, italian, main, minced, onion, parsley, seasoning, slices, thyme, title, vegetables
