EGGPLANT CASSEROLE
This meatless dinner/meal is causing quite a stir among families this summer. Learn how to make this easy, but healthy Eggplant Casserole in just a few short steps.
WHAT YOU NEED:
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1 large eggplant
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3 slices uncooked bacon (chopped)
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¼ cup chopped green peppers
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2 tbsp. butter
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1 ½ cup milk (scalded)
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Chopped pimiento can be added for color
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½ cup chopped onion
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3 tbspn. Flour
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2 tbsp. sharp cheese
DIRECTIONS:
*Peel and dice eggplant; cover with cold water.
*Parboil for 10 minutes and drain
*Fry bacon crisp, remove from fat, sauté onions and peppers in dripping until soft.
*Melt butter, blend in flour, add milk slowly and cook, until thick.
*Add cheese (a little drippings may be added for flavor).
*Place half egg-plant in greased 8” baking dish, alternating layers of bacon, onions and peppers with remaining eggplant.
*Cover with cheese sauce and sprinkle with breadcrumbs
*Bake at 350F for 30 minutes
*Serve Hot
*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces .