Tasty Tuesday - Eggplant Casserole

EGGPLANT CASSEROLE

3 slices of bacon, cook to get1 Tbls. bacon fat – keep crumbled bacon for topping if desired

1 large eggplant

1 c. canned chopped tomatoes w/juice

1 c. bread crumbs

½ onion, chopped

½ green pepper, chopped

½ c. bread crumbs (for topping)

1 Tbls. parmesan cheese (for topping)

1 Tbls. butter

1 tsp. Worcestershire sauce

1 tsp. salt

½ tsp. black pepper

Boil eggplant in shell for 30 minutes. Heat oven to 375. Grease casserole dish w/butter. Cool eggplant, remove pulp & place pulp in large mixing bowl. (Discard skin) In skillet w/bacon fat, sauté onion & green pepper. Add tomatoes & juice, simmer vegetable mix for 10 minutes. Add 1 c. bread crumbs, salt, pepper, butter, Worcestershire sauce AND eggplant pulp. Mix well and pour into casserole dish. In separate small bowl, toss ½ c. bread crumbs, parmesan cheese and crumbled bacon bits together & sprinkle over top of casserole. Bake until crumbs are golden brown & casserole is hot & bubbly—us. ~ 20-30 minutes, depending on your oven.

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