Eggplant and Oyster Casserole

Place eggplants in a shallow baking dish; bake at 400° for about 35 to 45 minutes, until tender. Let eggplants cool.

In a skillet sauté the onion in 3 tablespoons of the butter tender. In another small skillet, fry the bacon until crisp, then drain on paper towels.

Cut off the stem ends of the eggplants and carefully peel. Place the peeled eggplants in a colander to drain. After eggplant is well-drained, chop into 3/4-inch cubes and combine with the sauteéd onion in a large mixing bowl. Crumble the bacon into the eggplant mixture then add 1/2 cup seasoned bread crumbs, salt, pepper, and drained oysters.

Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into four equal portions and place in individual baking dishes. Pour about 1/4 of the melted butter over each portion, then sprinkle each evenly with a 1/2 tablespoon of the remaining seasoned bread crumbs. Place the baking dishes on a baking sheet and bake in a preheated 425° oven for 20 minutes, or until bubbly and browned. Serves 4.

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