Scalloped Eggplant

based on the recipe from The Mennonite Community Cookbook by Mary Emma Showalter, 1950

Ingredients
  • 1 large eggplant
  • 1 cup diced tomatoes
  • 1 Tablespoon minced fresh basil
  • 4 ounces Italian-marinated fresh mozzarella, cubed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup soft breadcrumbs
  • 2 Tablespoons butter, melted
  • 3 strips bacon, diced

Directions
Preheat oven to 400F.
Peel eggplant and cut into 3/4" cubes.  Cook in salted water until tender and almost dry.  Add tomatoes, basil, mozzarella, salt and pepper and stir well.  Pour into a greased baking dish.  Combine the bread crumbs and melted butter and spread over top of eggplant mixture.  Top with diced bacon.
Bake for 20 to 25 minutes, or until bacon is cripsy and breadcrumbs are golden.

http://www.thenostalgiccook.com/2018/07/scalloped-eggplant.html