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  Recipe Home » Vegetables » Eggplant Casserole
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  Eggplant Casserole
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 517
1 large Eggplant
1/4 lb (4 slices) bacon, chopped
1 large Onion, chopped
1 cl Garlic, minced
2 tbsp Fresh chopped parsley
1/4 tsp Italian seasoning
1/4 tsp Thyme
1/2 cup + 1/4 c Italian bread
3 tbsp Butter
Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut
eggplant in half. Boil until tender, about 40 minutes. Drain. When
cool, scrape out the pulp and remove most of the seeds.

Cook bacon until brown. Drain all but 1/4 c grease. Add onion and
garlic and cook slowly until onion is clear.

Preheat oven to 350 degrees. Add to skillet the eggplant, parsley,
Italian seasoning and thyme. Cook about 5 minutes on very low heat.
Add 1/2 c crumbs. Mix well and cook about 5 minutes more.

Place in a buttered casserole. Dot with butter and sprinkle lightly
with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
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