Thursday, September 23, 2010

Eggplant Casserole Redux

This past Friday night I made my first ever Eggplant Casserole. It turned out okay, but could have been better. I gave it another go on Sunday and it came out much better. In fact, this is how I'll make it with meat from now on:

2 eggplants
1 lb ground meat (I use the extra lean)
green onions
seasoning (I use Tony Chachere's)
plain breadcrumbs

Bring large pot of water to boil. Cut eggplant in half, then in slices. Peel eggplant. Place in boiling water for 10-15 min or until tender when pierced with a fork. Remove from water reserving 1 cup of the liquid.

Brown ground meat in a skillet with onions, green onions, bellpepper, and seasoning. Drain.

Combine eggplant, ground meat, and bread crumbs in a 9 x 13 pan until you reach your desired consistency. You may need to add more seasoning to taste. Add some of the liquid from the boiling of eggplant as needed to add some moisture to the dish. Top with a thin layer of breadcrumbs.

Bake at 350 degrees for 30-45 minutes or until you feel it is set.


At some point, I'm going to add some mushrooms to this dish. I think I'll cook the mushrooms with the meat when I do.

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