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Eggplant Casserole




Source of Recipe


Carol Watrous


List of Ingredients




1 Medium Eggplant, (peeled and cubed)
3 Slices Bacon
1 Small Onion (chopped)
16 oz. Can Chopped Tomatoes
3/4 Cup Mozzarella Cheese, (shredded)
2 Slices White Bread, (cubed)
Pepper to Taste



Recipe



Cut bacon into 1/2" pieces. Fry slowly and add onion. Saute until onion is soft. Add can of tomatoes and pepper, simmer. Boil eggplant in water until tender, drain and mash a little, then add to tomato mixture. Add 3/4 of the bread and cheese to the tomato-eggplant mixture. Pour into 1 1/2 quart casserole dish. Top with remaining bread and cheese. Bake at 350 degrees for 30 minutes.

YIELD: 4-6 Servings