Eggplant Casserole

• 1 large eggplant or 2 small
• 2 Tbsp. bacon drippings
• 2/3 c. chopped onion
• 1/3 c. chopped bell peppers
• 1/3 c. chopped celery
• 2 c. (or less) tomatoes
• 3/4 tsp. salt
• dash of black pepper
• 2 eggs, beaten
• 2 tsp. Worcestershire sauce
• 1 c. grated cheese
• 1 c. or more cornbread crumbs
• 1 beef bouillon cube, dissolved

1. Peel and cut eggplant into cubes.
2. Cook in salted water until tender.
3. Drain well.
4. Saute onion, peppers and celery in bacon drippings until transparent.
5. Add cooked, drained eggplant slightly mashed.
6. Then add other ingredients.
7. Pour into greased casserole and bake at 350u0b0 for 30 to 40 minutes.

eggplant, bacon drippings, onion, bell peppers, celery, tomatoes, salt, black pepper, eggs, worcestershire sauce, grated cheese, cornbread crumbs, bouillon cube

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682207 (may not work)