Spanish Eggplant
Spanish Eggplant is an moderately easy dinner. Made with 1 medium eggplant, peeled and cut into 1/2-inch slices, 1/2 c. chopped onion, 1/2 c. chopped green pepper, 1/4 c. bacon drippings and 1 (16 oz.) can whole tomatoes, cut into quarters, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Combine eggplant, onion, green pepper and bacon drippings; mix well and let stand 10 minutes.
Stir in tomatoes, salt and sugar. Place in a medium saucepan.
Cover and cook 5 to 10 minutes over low heat.
Spoon mixture into a greased, shallow 2-quart casserole dish.
Sprinkle with breadcrumbs and cheese.
Bake at 350Β° for 20 minutes.
Yield: 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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