Mediterranean Eggplant

Name: Mediterranean Eggplant
Ingredients: 1 large eggplant; 1 tsp. salt; 1/4 c. water; 4 slices bacon, diced; 1 medium onion, finely chopped; 1 green pepper, finely chopped; 1/2 c. chopped celery; 1/4 tsp. sweet basil; 1 tsp. salt; 1 tsp. sugar; 1/8 tsp. pepper; 1 (1 lb.) can tomatoes; 1 c. (4 oz.) shredded sharp Cheddar cheese; 1 c. bread crumbs, cracker crumbs or stuffing mix; Parmesan cheese

15 ingredients

8 steps

Ingredients

1 large eggplant
1 tsp. salt
1/4 c. water
4 slices bacon, diced
1 medium onion, finely chopped
1 green pepper, finely chopped
1/2 c. chopped celery
1/4 tsp. sweet basil
1 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
1 (1 lb.) can tomatoes
1 c. (4 oz.) shredded sharp Cheddar cheese
1 c. bread crumbs, cracker crumbs or stuffing mix
Parmesan cheese

Directions

1

Peel eggplant and dice into 1/2-inch cubes.
2

Add salt to water and steam until just tender, 5 to 8 minutes.
3

Fry bacon until crisp and remove.
4

Saute onion, green pepper and celery in bacon drippings until transparent.
5

Combine eggplant, onion, green pepper, celery, crumbled bacon, seasonings, tomatoes, cheese and 3/4 cup crumbs.
6

Toss lightly and pour into greased casserole. Top with remaining crumbs and bake 20 minutes at 350°.
7

Sprinkle with Parmesan cheese while hot.
8

Serves 6 to 8.