Creole Eggplant Casserole

By Diana Rattray, About.com Guide (Source)

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

• 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

Preparation:

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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