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

If you are a true child of God, you will receive the blessings of the heavenly Father’s discipline in this life. So the disciplinary methods that Christian parents use should be the same as God’s. They must use nurture and admonition (or discipline and instruction). That is the kind of discipline that God Himself uses. In Deuteronomy 11:1 (Berkeley), we are urged, “Be mindful of the Lord’s discipline.” Study it, understand it, use it.

Jay Adams

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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