Friday, February 3, 2012

Creole Eggplant Casserole

By , Guide (Source)

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 large eggplant, peeled and sliced
  • 3 tablespoons bacon grease or butter, divided
  • 1 medium onion, chopped
  • 1 cup diced tomatoes
  • 2 teaspoons salt
  • black pepper -- to taste
  • 1 cup Cheddar cheese -- grated
  • 1 cup bread crumbs, divided
  • 1/2 teaspoon baking powder


Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion. Sauté onion until tender; add tomatoes, salt, and pepper; simmer for 5 minutes. Combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon mixture into greased casserole. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs. Bake at 325° for 25 to 30 minutes.
Serves 8.

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