- 3 slices cooked bacon, reserve drippings
- 5 cups eggplant, cubed
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1-1/2 cup beef broth
- 8 oz. tomato sauce
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1 pinch dried red pepper
- 6 oz. mozzarella cheese
- 1/4 cup parmesan cheese, grated
In a medium pot, cook the eggplant, onion and garlic in the bacon drippings over medium heat until eggplant is golden. Add beef broth, tomato sauce, oregano salt and pepper. Bring mixture to boil. Cover and reduce heat to simmering for 15 minutes, stirring occasionally.
Divide mixture into 4 casseroles. Top with cheeses and place under broiler until cheese melts. Garnish with crumbled bacon. Serve.
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