Eggplant Espana
Ingredients
Instructions
- Peel eggplant; cut in slices and soak in salt water for 30 minutes.
- Drain.
- Boil eggplant until tender; drain well.
- Fry bacon until crisp; crumble.
- Drain skillet, except for about 1 tablespoon of fat.
- Saute onion and pepper in bacon fat.
- Add the stewed tomatoes; simmer.
- Add eggplant, then cornbread dressing and crumbled bacon.
- Heat this mixture slightly.
- Add 1/2 of the cheese.
- Pour into a greased baking dish; sprinkle the top with the remaining cheese.
- Decorate with the Fritos.
- Bake for 30 to 40 minutes in a 350° oven.
- This freezes well, or may be kept in the refrigerator for hours without the Fritos.
- If frozen, thaw slightly before baking.
- Serves 6.
Nutrition & Diet Analysis (per serving)
220
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).