| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 2 | sl | Bacon; diced |
| 1/2 | c | Thinly sliced onion |
| 2 | c | Canned tomatoes |
| 1 | ts | Salt |
| 2 | Bay leaves | |
| 1 | ds | Cayenne pepper |
| 1 | ds | Black pepper |
| 1/2 | c | Fine bread crumbs |
| 1 | c | Grated cheese |
INSTRUCTIONS
Cut eggplant in cubes, cook in salted water until tender but not mushy; drain well. Fry bacon until crisp. Set aside. Cook onion in bacon fat until transparent; add tomatoes, salt, bay leaves, cayenne & black pepper. Let simmer 15 minutes. Add this mixture to eggplant together with 1/3 cup bread crumbs & 1/2 cup grated cheese. Build up in a casserole layers of eggplant, grated cheese & crumbs ending with crumbs. Bake, uncovered, at 350 for 30 minutes. MRS A.C. (VIVIAN) HAMILTON From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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