(Cook 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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