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Eggplant Casserole (VRP 036)

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Eggplant Casserole Recipe

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Eggplant Casserole

Eggplant Casserole (VRP 036)


  • 2 medium eggplant
  • 1 onion, chopped
  • 1 green pepper, finely chopped
  • 1 tablespoon bacon drippings
  • 1 egg, beaten
  • 1 cup seasoned dry breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup (3 ounces) shredded mild Cheddar cheese
  • 1 to 2 tablespoons picante sauce
  • ½ cup grated Parmesan cheese


  1. Peel eggplant, and cut into 1-inch cubes; cook in a small amount of boiling water 10 minutes or until tender.
  2. Drain well; mash.
  3. Saute onion and green pepper in bacon drippings.
  4. Remove from heat.
  5. Combine eggplant, egg, breadcrumbs, salt, and pepper; mix well, and add onion mixture.
  6. Spoon half of eggplant mixture into a greased 1½-quart casserole; sprinkle with Cheddar cheese.
  7. Spoon remaining eggplant over cheese, and top evenly with picante sauce; sprinkle with Parmesan cheese.
  8. Bake at 350° for 30 minutes.
  9. Yield: 6 servings.

Eggplant Casserole

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