Eggplant Casserole

13 ingredients
7 steps

Ingredients

  • 1 large eggplant or 2 small
  • 2 Tbsp. bacon drippings
  • 2/3 c. chopped onion
  • 1/3 c. chopped bell peppers
  • 1/3 c. chopped celery
  • 2 c. (or less) tomatoes
  • 3/4 tsp. salt
  • dash of black pepper
  • 2 eggs, beaten
  • 2 tsp. Worcestershire sauce
  • 1 c. grated cheese
  • 1 c. or more cornbread crumbs
  • 1 beef bouillon cube, dissolved

Directions

  1. 1
    Peel and cut eggplant into cubes.
  2. 2
    Cook in salted water until tender.
  3. 3
    Drain well.
  4. 4
    Saute onion, peppers and celery in bacon drippings until transparent.
  5. 5
    Add cooked, drained eggplant slightly mashed.
  6. 6
    Then add other ingredients.
  7. 7
    Pour into greased casserole and bake at 350° for 30 to 40 minutes.

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