Spanish Eggplant

9 ingredients
7 steps

Ingredients

  • 1 medium eggplant, peeled and cut into 1/2-inch slices
  • 1/2 c. chopped onion
  • 1/2 c. chopped green pepper
  • 1/4 c. bacon drippings
  • 1 (16 oz.) can whole tomatoes, cut into quarters
  • 1 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1/2 c. dry breadcrumbs
  • 1/2 c. grated Parmesan cheese

Directions

  1. 1
    Combine eggplant, onion, green pepper and bacon drippings; mix well and let stand 10 minutes.
  2. 2
    Stir in tomatoes, salt and sugar. Place in a medium saucepan.
  3. 3
    Cover and cook 5 to 10 minutes over low heat.
  4. 4
    Spoon mixture into a greased, shallow 2-quart casserole dish.
  5. 5
    Sprinkle with breadcrumbs and cheese.
  6. 6
    Bake at 350° for 20 minutes.
  7. 7
    Yield: 6 to 8 servings.

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