Scalloped Eggplant

Oxmoor House
8 servings


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2 medium eggplants, peeled and diced
2 medium onions, chopped
2/3 cup chopped green pepper
1/4 cup plus 2 tablespoons bacon drippings
1 pound ground beef
1 tablespoon salt
2 teaspoons sugar
1/4 teaspoon pepper
4 cups soft breadcrumbs
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
2 (10 3/4-ounce) cans tomato puree


Cover eggplant with boiling water; let stand 5 minutes. Drain; set aside.

Sauté onion and green pepper in bacon drippings in a large skillet. Add ground beef, and cook until browned; stir to crumble. Drain off all of pan drippings.

Add eggplant and remaining ingredients; spoon into a greased, shallow 2-quart baking dish. Bake, covered, at 350° for 30 minutes. Remove cover, and bake 10 minutes or until brown.

Created date

February 2010