Easy Eggplant Casserole Recipe
Ingredients
| 11ge. eggplant, pared | ||
| Egg | 1 , beaten | |
| 11ge. onion, chopped | ||
| Salt | 1 Teaspoon | |
| Garlic salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Tablespoon | |
| 2 tbsp. bacon drippings | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| Cheese | 1 Cup (16 tbs), grated | |
Directions
Cut eggplants to equal sized cubes; cook in boiling salted water until tender.
Drain and mash.
Combine eggplant, egg, onion, salt, garlic salt, pepper and Worcestershire sauce.
Melt bacon drippings in casserole; arrange layers of eggplant, crumbs and 3/4 cup cheese in drippings.
Bake at 350 degrees for about 20 minutes.
Sprinkle top with remaining cheese; bake for about 10 min- utes longer.
Drain and mash.
Combine eggplant, egg, onion, salt, garlic salt, pepper and Worcestershire sauce.
Melt bacon drippings in casserole; arrange layers of eggplant, crumbs and 3/4 cup cheese in drippings.
Bake at 350 degrees for about 20 minutes.
Sprinkle top with remaining cheese; bake for about 10 min- utes longer.
Chef
