Eggplant Cassarole Mom's Recipe

 

    My mother used to make this dish for every holiday meal, Easter, Thanksgiving, and Christmas. It went nicely with Turkey or Ham on the table. Surprisingly enough this is the only way I can eat Eggplant.  It's a quick dish to make and tastes great too. 

Ingredients

4 tablespoons olive oil

½ lb bacon cut up and diced

1 pound peeled eggplant, cut into 1/2-inch dice

4 ribs celery, cut into 1/2-inch dice

1 onion, chopped into 1/2-inch dice

1.2 pound of bacon diced 

1 Beaten egg

1/2 cup chopped fresh basil leaves

1 cup Italian seasoned bread crumbs

Salt and pepper

Directions

1. Preheat an oven to 375 degrees F.
2. In a large soup pot add eggplant and boil until every piece is soft and dark in color. Meanwhile in sauté pan over medium-high heat, add bacon and cook until crispy. Once the bacon is cooked turn down the heat and add olive oil, celery, onion, and basil leaves and cook until veggies are slightly cooked. Add beaten egg to pan and stir until egg is cooked through as if scrambled. Drain eggplant and place pieces into a food processor until completely smashed up. Place in a mixing bowl and add bacon and veggies from saute pan to the eggplant and combine until completely mixed. Then place the mixture into a baking dish and cover it with bread crumbs and salt and pepper. Cook for 30 minutes and then serve. Great for Holiday means as a side dish or just with a steak. Enjoy