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1 large Eggplant
4 ounce Bacon, Chopped
1 large Onion, Chopped
2 teaspoon Garlic, Minced
2 tablespoon Parsley, Fresh Chopped
¼ teaspoon Seasoning
¼ teaspoon Thyme
¾ cup Bread Crumbs
3 tablespoon Butter
Halve eggplant. Boil until tender, 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350f. Add to skillet the eggplant, parsley, italian seasoning and thyme. Cook about 5 minutes on very low heat. Add half c crumbs. Mix well and cook 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
4 ounce Bacon, Chopped
1 large Onion, Chopped
2 teaspoon Garlic, Minced
2 tablespoon Parsley, Fresh Chopped
¼ teaspoon Seasoning
¼ teaspoon Thyme
¾ cup Bread Crumbs
3 tablespoon Butter
Halve eggplant. Boil until tender, 40 minutes. Drain. When cool, scrape out the pulp and remove most of the seeds. Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic and cook slowly until onion is clear.
Preheat oven to 350f. Add to skillet the eggplant, parsley, italian seasoning and thyme. Cook about 5 minutes on very low heat. Add half c crumbs. Mix well and cook 5 minutes more. Place in a buttered casserole. Dot with butter and sprinkle lightly with 1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.
