eggplant casserole

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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