Eggplant Casserole 7
Recipe: #14096
August 30, 2014
Categories: Casseroles, Side Dishes, Bacon, Eggplant, Oven Bake, more
"Darlene Kossman via Hansons kitchen. I liked this one a lot, bacon, tomato soup and cheese"
Ingredients
Nutritional
- Serving Size: 1 (228.8 g)
- Calories 265.2
- Total Fat - 16.2 g
- Saturated Fat - 8.8 g
- Cholesterol - 37.6 mg
- Sodium - 345.5 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.6 g
- Sugars - 7.9 g
- Protein - 11.3 g
- Calcium - 295.2 mg
- Iron - 1.3 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash and peel eggplant, then dice. Cook in boiling water about 5 minutes, drain.
Step 2
Place in greased casserole.
Step 3
Cook bacon; add onion; cook until lightly browned.
Step 4
Add tomato soup and cheese; stir over low heat til cheese is melted.
Step 5
Pour soup mixture over eggplant.
Step 6
Top with buttered crumbs and dash of paprika.
Step 7
Bake in 375 degree oven 25 minutes.
Tips
No special items needed.