Eggplant Casserole
From the kitchen of Kathy McCarty
Ingredients
Directions
- 1
Fry bacon.
- 2
Sauté onions in bacon fat.
- 3
Boil eggplant and cube.
- 4
Save the liquid.
- 5
Add eggplant and tomatoes to onions and mix well.
- 6
If dry, add some reserved liquid; if it is too wet, add breadcrumbs.
- 7
Crumble bacon into mixture and pour into casserole dish.
- 8
Top with Parmesan cheese.
- 9
Bake at 350°F until hot and bubbly.