Eggplant Casserole

1. 1

   Peel and cube eggplants.

2. 2

   Soak in cold, salted water.

3. 3

   Drain and cook down in 3 tablespoons bacon grease until tender, about 2 hours.

4. 4

   In another pot, cook remaining ingredients.

5. 5

   Mix cooked eggplants and meat mixture together.

6. 6

   Add bread crumbs or rice to absorb liquid.

7. 7

   Bake at 350u00b0 until well heated.

8. 8

   Can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.