Prep Time: 40 – 60 min
Cook Time: 35 min
Ready In: 60 – 95 min
Servings: 4 – 6 people
Cook Time: 35 min
Ready In: 60 – 95 min
Servings: 4 – 6 people
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INGREDIENTS:
1 medium eggplant
1 ½ cups water
1/3 cup chopped onion
½ cup chopped celery
1 can cream of mushroom soup
1/3 to ½ cup milk
½ cup chopped bell pepper
½ cup shredded Cheddar cheese
½ cup fine bread crumbs
1 teaspoon salt
3 slices bacon, partially cooked
Note: You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.
1 ½ cups water
1/3 cup chopped onion
½ cup chopped celery
1 can cream of mushroom soup
1/3 to ½ cup milk
½ cup chopped bell pepper
½ cup shredded Cheddar cheese
½ cup fine bread crumbs
1 teaspoon salt
3 slices bacon, partially cooked
Note: You can easily replace the mushroom soup with your own thick white sauce, or use cream of celery soup.
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DIRECTIONS:
1. Peel and cube eggplant.
2. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender.
3. Drain and mash.
4. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt.
5. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.
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STORY:
– recipe provided by D. Rattray
