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Scalloped Eggplant

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes