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Baked Eggplant

Yield 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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