Baked Eggplant

Oxmoor House
4 servings


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4 slices bacon
1 small onion, finely chopped
1 large eggplant, cleaned, cooked, and mashed
1 egg, beaten
1 cup soft breadcrumbs
3/4 teaspoon salt
1/8 teaspoon pepper


Cook bacon in a medium skillet over low heat until crisp. Remove bacon; reserve drippings in skillet. Crumble bacon; set aside. Sauté onion in drippings until tender.

Combine mashed eggplant, bacon, onion, egg, breadcrumbs, salt, and pepper; mix well. Spoon mixture into a greased 1-quart casserole. Bake, uncovered, at 350° for 1 hour.

Created date

February 2010