Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant |
| ¼ pounds | (4 slices) bacon, chopped |
| 1 large | Onion, chopped |
| 1 clove | Garlic, minced |
| 2 tablespoons | Fresh chopped parsley |
| ¼ teaspoon | Italian seasoning |
| ¼ teaspoon | Thyme |
| ½ cup | + 1/4 c Italian bread |
| \N \N | Crumbs |
| 3 tablespoons | Butter |
Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds.
Cook bacon until brown. Drain all but ¼ c grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian seasoning and thyme. Cook about 5 minutes on very low heat.
Add ½ c crumbs. Mix well and cook about 5 minutes more.
Place in a buttered casserole. Dot with butter and sprinkle lightly with ¼ c crumbs. Bake about 15 minutes, until crumbs are brown.