Categories: Vegetables, Casseroles 
      Yield: 4 servings 
  
      1 lg Eggplant                          1/4 ts Italian seasoning 
    1/4 lb (4 slices) bacon, chopped         1/4 ts Thyme 
      1 lg Onion, chopped                    1/2 c  + 1/4 c Italian bread 
      1 cl Garlic, minced                           Crumbs 
      2 tb Fresh chopped parsley               3 tb Butter 
  
  Contributed to the echo by: Ellen Cleary Eggplant Casserole Cut eggplant in 
  half. Boil until tender, about 40 minutes. Drain. When cool, scrape out the 
  pulp and remove most of the seeds. 
   
  Cook bacon until brown. Drain all but 1/4 c grease. Add onion and garlic 
  and cook slowly until onion is clear. 
   
  Preheat oven to 350 degrees. Add to skillet the eggplant, parsley, Italian 
  seasoning and thyme. Cook about 5 minutes on very low heat. Add 1/2 c 
  crumbs. Mix well and cook about 5 minutes more. 
   
  Place in a buttered casserole. Dot with butter and sprinkle lightly with 
  1/4 c crumbs. Bake about 15 minutes, until crumbs are brown.