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| Home -> [Casseroles, Eggplant, Entrees, Vegetables] -> [Eggplant casserole Recipe] |
Eggplant casserole
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Casseroles, Eggplant, Entrees, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant | | 1/4
| lbs | (4 slices) bacon, chopped | | 1
| large | Onion, chopped | | 1
| cl | Garlic, minced | | 2
| tbsp | Fresh chopped parsley | | 1/4
| tsp | Italian seasoning | | 1/4
| tsp | Thyme | | 1/2
| cup | + ?c Italian bread | | | Crumbs | | 3
| tbsp | Butter |
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Procedures:
| 1 | Contributed to the echo by: ellen cleary eggplant casserole cut eggplant in half. | | 2 | Boil until tender, about 40 minutes. | | 3 | Drain. | | 4 | When cool, scrape out the pulp and remove most of the seeds. | | 5 | cook bacon until brown. | | 6 | Drain all but ?c grease. | | 7 | Add onion and garlic and cook slowly until onion is clear. | | 8 | preheat oven to 350 degrees. | | 9 | Add to skillet the eggplant, parsley, italian seasoning and thyme. | | 10 | Cook about 5 minutes on very low heat. | | 11 | Add ?c crumbs. | | 12 | Mix well and cook about 5 minutes more. | | 13 | place in a buttered casserole. | | 14 | Dot with butter and sprinkle lightly with ?c crumbs. | | 15 | Bake about 15 minutes, until crumbs are brown. |
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