- 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
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.