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Recipe for a Creole eggplant casserole.

Ingredients

• 1large eggplant, peeled and sliced
• 3tablespoons bacon grease or butter, divided
• 1mediumonion, chopped
• 1cup diced tomatoes
• 2teaspoons salt
• black pepper -- to taste
• 1cup Cheddar cheese -- grated
• 1cup bread crumbs, divided
• 1/2teaspoonbaking powder

• Prep Time: 0 minutes
• Cook Time: 55 minutes

• Total Time: 55 minutes

Preparation

Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion. Sauté onion until tender; add tomatoes, salt, and pepper; simmer for 5 minutes. Combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon mixture into greased casserole. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs.

Bake at 325° for 25 to 30 minutes.
Serves 8.

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