Easy Eggplant Casserole 1 lg. eggplant, pared 1 egg, beaten 1 lg. onion, chopped 1 tsp. salt 1/2 tsp. garlic salt Pepper to taste 1 tbsp. Worcestershire sauce 2 tbsp. bacon drippings 1 c. bread crumbs 1 c. gated cheese Dice eggplant, cook in boiling salted water until tender. Drain & mash. Combine eggplant, egg, onion, salt, garlic salt, pepper & Worcestershire sauce. Melt bacon drippings in casserole, arrange layers of eggplant, crumbs & 3/4 c. cheese in drippings. Bake at 350 F. for about 20 mins. Sprinkle top w/remaining cheese, bake for about 10 mins. longer. 6 servings. |