Shelly's Recipe

EGGPLANT CASSEROLE

Category: Eggplant

2 medium eggplants
Salt
1 green pepper and medium onion, minced
1 tbsp bacon drippings
1 egg, beaten
1 cup Ritz cracker crumbs
2-4 drops Tabasco sauce
1/4 tsp pepper
Salt to taste
1 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Peel eggplant, cut into pieces and salt. Allow to stand for 20 minutes. Cook in boiling salted water until very tender; drain and mash. Saute minced vegetables In the bacon drippings until tender. Remove from heat. Stir in the eggplant, egg and the next 4 ingredients.

In a greased 1 1/2 quart casserole, spoon 1/2 of eggplant mixture; cover with cheddar cheese. Spoon remaining eggplant mixture over and top with Parmesan cheese. Bake at 350 for 30 minutes. Serves 6