Eggplant Tomato Casserole

1. 1

   Cook bacon in a large skillet until crisp.

2. 2

   Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon. Set aside.

3. 3

   Saute green pepper and onion in drippings until tender. Add eggplant and tomatoes. Cover and cook 5 minutes, stirring occasionally. Stir in salt and pepper. Spoon eggplant mixture into a slightly greased 2-quart casserole dish and top with bacon. Sprinkle cheese over casserole. Top with bread crumbs. Bake, uncovered, at 350u00b0 for 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.