Eggplant Espana

1. 1

   Peel eggplant; cut in slices and soak in salt water for 30 minutes.

2. 2

   Drain.

3. 3

   Boil eggplant until tender; drain well.

4. 4

   Fry bacon until crisp; crumble.

5. 5

   Drain skillet, except for about 1 tablespoon of fat.

6. 6

   Saute onion and pepper in bacon fat.

7. 7

   Add the stewed tomatoes; simmer.

8. 8

   Add eggplant, then cornbread dressing and crumbled bacon.

9. 9

   Heat this mixture slightly.

10. 10

    Add 1/2 of the cheese.

11. 11

    Pour into a greased baking dish; sprinkle the top with the remaining cheese.

12. 12

    Decorate with the Fritos.

13. 13

    Bake for 30 to 40 minutes in a 350u00b0 oven.

14. 14

    This freezes well, or may be kept in the refrigerator for hours without the Fritos.

15. 15

    If frozen, thaw slightly before baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.