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Eggplant Casserole IISide Dishes
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Submitted by Carrie Breaux
Kaplan, LA
on Tuesday, August 20, 2002
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| Makes: | 12 servings |
| Prep Time: | 40 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 40 minutes |
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Miss Carrie as she is known by everyone is one of the best Cajun cooks in the Kaplan/Forked Island area. Carrie has practiced her culinary skills with much success. Working in the catering business and restautant cooking, we are happy that she chose to share one of her favorite eggplant recipes. |
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| Ingredients |
| 3 large eggplants peeled & diced |
1/2 pound fresh sausage meat |
| 1 cup each of onion, bell pepper, celery |
1/2 tsp salt |
| 1/2 tsp pepper |
1 package 6 1/4 oz cornbread stuffing mix |
| 2 cups grated cheddar cheese |
green onion (onion tops) to taste |
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| | | Directions | Peel and dice the eggplant. In a medium saucepan, cook the eggplant in salty water until tender. Drain well. Mash and then set aside.
Saute sausage meat in skillet until well done. Drain all grease (fat and oil) and set that aside. (Note if you can not obtain fresh sausage mix equal portions of beef and pork or your choice of one or the other.)
Saute onions, bell pepper and celery. Add green onions.
Prepare stuffing mix according to package directions.
In a shallow baking dish, mix the eggplant, sausage, onion mixture, salt and pepper with the prepared stuffing mix. Top with shredded cheese.
Bake at 350 degrees until cheese is melted. |
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