Name: Eggplant Casserole
Ingredients: 1 lg Eggplant; 1/4 lb (4 slices) bacon, chopped; 1 lg Onion, chopped; 1 cl Garlic, minced; 2 tb Fresh chopped parsley; 1/4 ts Italian seasoning; 1/4 ts Thyme; 1/2 c + 1/4 c Italian bread; Crumbs; 3 tb Butter

There is only one creature that God has made that ever doubts Him. The sparrows doubt not. They sweetly sing at night as they go to their roosts, though they know not where tomorrow’s meal shall be found. The very cattle trust Him, and even in days of drought, you have seen them when they pant for thirst, how they expect the water. The angels never doubt Him, nor the devils. Devils believe and tremble (James 2:19). But it was left for man, the most favored of all creatures to mistrust his God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Vegetables, Casseroles	4	Servings

INGREDIENTS

1	lg	Eggplant
1/4	lb	(4 slices) bacon, chopped
1	lg	Onion, chopped
1	cl	Garlic, minced
2	tb	Fresh chopped parsley
1/4	ts	Italian seasoning
1/4	ts	Thyme
1/2	c	+ 1/4 c Italian bread
		Crumbs
3	tb	Butter

INSTRUCTIONS

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 1/4 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 1/2 c
crumbs. Mix well and cook about 5 minutes more.
Place in a buttered casserole. Dot with butter and sprinkle lightly with
1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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