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New Orleans Eggplant DressingMain Dishes & Casseroles
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Submitted by Crystal Chachere
on Thursday, July 19, 2007
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| Makes: | 6 - 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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Eggplant dressing without the rice. Great Casserole for holidays and just because...
Goes well with holiday meals of any kind...I can eat it all by itself (laugh) |
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| Ingredients |
| 6 to 8 eggplants |
breadcrumbs |
| 1 onion, chopped |
1 bell pepper, chopped |
| 2 celery stalks, chopped |
1/2 - 1 pound ground beef |
| 1/2 pound ham, or turkey ham |
1/.2 pound smoked sausage |
| Creole seasoning |
onion and garlic powder to taste |
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| | | Directions | Peel and cut eggplant into large pieces. Boil in a large stockpot until translucent. Drain stock from eggplant and reserve for later.
Sauté onion, bell pepper, and celery in butter until transparent.
Brown ground meat with Creole seasoning, onion and garlic powder to taste until completely cooked. Drain fat from meat and set aside. Boil lightly or brown turkey ham and sausage. In a large bowl, combine cooked eggplant, meat and seasoning. Mix with breadcrumbs and powdered seasoning to taste and desired consistency. Add some of the stock from eggplant to the mixture. You want it moist, not soggy (laugh). Season to your taste, depending on how spicy you want it.
Sprinkle breadcrumbs into baking dish. Place eggplant dressing into dish and sprinkle with more breadcrumbs. Bake in 325-350 degree oven until brown. Goes well with holiday meals of any kind...I can eat it all by itself (laugh)
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