Eggplant Casserole PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 15:46

Aunt Dot 2 large eggplants 2 TBS bacon grease 2 large white onions, finely chopped 3 stalks celery, finely chopped 2 bell peppers, finely chopped 1 ½ pounds ground meat 1 cup ketchup 1 tsp Tabasco sauce 1 tsp chili...

 

  • 2 large eggplants
  • 2 TBS bacon grease
  • 2 large white onions, finely chopped
  • 3 stalks celery, finely chopped
  • 2 bell peppers, finely chopped
  • 1 ½ pounds ground meat
  • 1 cup ketchup
  • 1 tsp Tabasco sauce
  • 1 tsp chili powder
  • 1 stick butter
  • 1 ½ cups seasoned bread crumbs
  • ½ pound sharp cheddar cheese
  • ½ cup Parmesan cheese
  • 1 tsp Worcestershire sauce
  1. Peel eggplant, cut into ¾ “ slices; place on oven rack straddling sink; sprinkle kosher salt on one side and turn down for 5 minutes; repeat on other side the rinse thoroughly, drain, dice, and set aside
  2. Into a large skillet sauté onion, celery, and bell pepper until cooked down
  3. Add meat and continue cooking until redness has left
  4. Add ketchup, Worcestershire, Tabasco, and chili powder
  5. Place eggplant into large sauce pan, add ground meat mixture including butter; continue cooking for 10 minutes, stirring often
  6. Slowly incorporate bread crumbs and grated cheese
  7. Place all ingredients into grease casserole; sprinkle top with parmesan cheese and additional bread crumbs
  8. Bake at 350° degrees for 30 minutes; serve hot

Serves 6-8

 

Last Updated on Saturday, 22 August 2015 18:31