Eggplant and Beef Casserole

Step 1

Peel and cube eggplant. To remove any bitterness, salt the cut up eggplant and let it stand for 15 to 30 minutes before cooking. Cook until tender. Drain well and mash, then set aside.

Step 2

Cook the bacon in a heavy Dutch oven until crisp. Drain on a paper towel, then break into pieces and set aside. Pour out the bacon grease, then sauté meat, add the onions, bell pepper, celery, garlic and cook until wilted. Add the cooked eggplant, and the salt and pepper.

Step 3

Slowly add the one beaten egg. Cube the cheese and add to the mixture. Add the bread crumbs and bacon and stir well. Pour into casserole, then top with bread crumbs and pats of batter.

Step 4

Bake at 375 degrees for 30 minutes.