Name: Eggplant And Tomato Casserole
Yield: 4 servings
Ingredients: 6 slices bacon; 1 green pepper, chopped; 1 medium onion, chopped; 1 large eggplant, peeled and chopped; 4 medium tomatoes, peeled and chopped; 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. sugar; 1/2 c. (2 oz.) shredded Cheddar cheese; 1/2 c. soft breadcrumbs; 1 tsp. Mrs. Dash

Servings: 4 persons

6 slices bacon
1 green pepper, chopped
1 medium onion, chopped
1 large eggplant, peeled and chopped
4 medium tomatoes, peeled and chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 c. soft breadcrumbs
1 tsp. Mrs. Dash

1
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons dripping in skillet.
2
Crumble bacon and set aside.
3
Saute green pepper and onion in drippings until tender. Add eggplant and tomatoes.
4
Cover and cook 5 minutes, stirring occasionally.
5
Stir in salt and pepper.
6
Spoon eggplant mixture into a lightly greased 2-quart casserole and top with bacon. Sprinkle cheese over casserole; top with breadcrumbs.
7
Bake casserole, uncovered, at 350u00b0 for 25 minutes.
8
Yield:
9
6 to 8 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Eggplant And Tomato Casserole

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