If you like eggplant, you’d like this casserole.
1 pound eggplants, 1/2 cup bacon crumb, 1/2 large onion (diced), 1/2 cup bread crumb, 2 large eggs, salt and pepper to taste
1. Cut eggplant into cubes, then boil in a pot with salted water, simmer until eggplant get tender, drain well and set aside.
2. Heat up skillet, add cooking oil, saute onion until tender, then add bacon crumb, stir fry for several minutes, set aside to let it cool.
4. Mix eggplant and onion, bacon together, then mix egg into mixture, then add seasoning to taste, mix bread crumb into mixture.
5. Scoop the mixture into baking dish, bake until golden brown, about 30 minutes.
I used individual baking dish, baked about 25 minutes.