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Easy Eggplant Casserole

Ingredients
  Eggplant 1 Large
  Egg 1
  Onion 1 Large
  Salt 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Worcestershire sauce 1 Tablespoon
  Bacon drippings 2 Tablespoon
  Bread crumbs 1 Cup (16 tbs)
  Grated cheese 1 Cup (16 tbs)
Directions

Cut eggplants to equal sized cubes; cook in boiling salted water until tender.
Drain and mash.
Combine eggplant, egg, onion, salt, garlic salt, pepper and Worcestershire sauce.
Melt bacon drippings in casserole; arrange layers of eggplant, crumbs and 3/4 cup cheese in drippings.
Bake at 350 degrees for about 20 minutes.
Sprinkle top with remaining cheese; bake for about 10 min- utes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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4.025
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 6.2 g31%

Trans Fat 0 g

Cholesterol 58.6 mg19.5%

Sodium 888.6 mg37%

Total Carbohydrates 14 g4.8%

Dietary Fiber 3.7 g14.6%

Sugars 4.8 g

Protein 11 g21.9%

Vitamin A 3.1% Vitamin C 9.8%

Calcium 26.8% Iron 5.8%

*Based on a 2000 Calorie diet

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Easy Eggplant Casserole Recipe