Betty Ruth's Eggplant Casserole

This is my mother's recipe, passed from her Grandmother during the Great Depression era.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:


  • 1 eggplant
  • 1/2 yellow onion chopped
  • 1/2 bell peppers chopped
  • 1 tablespoon(s) bacon fat
  • pepper
  • salt
  • 1 teaspoon(s) worchestershire sauce
  • 1 tablespoon(s) butter
  • 1 cup(s) tomatoes w/juice chopped
  • 1 cup(s) bread crumbs


  1. Boil the unpeeled eggplant for 30 minutes. Cool and remove peel. Place the eggplant into a bowl and mash it to a pulp.
  2. Saute onion and bell pepper in skillet with the bacon fat. Add the chopped tomatos and juice. Simmer for 10 minutes. Add bread crumbs, salt and pepper (to taste) Worcestershire sauce and eggplant. Pour this mixture into a greased baking dish. Sprinkle with more bread crumbs and dot with extra butter.
  3. Bake at 350 degrees until the crumbs turn brown.
August 2011

This recipe is a personal recipe added by brikhaus and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Betty Ruth's Eggplant Casserole Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy