Eggplant and Beef Casserole
Ingredients
- 1 pound bacon
- 1 pound ground meat
- 1 pound cheese (1/2 Cheddar and 1/2 Velveeta or Pepper Jack), cubed
- 1 large chopped onion
- 1 small bell pepper chopped
- 4 celery stalks chopped
- 1 garlic cloves, minced
- 1 egg
- 2 - 3 large eggplants
- 2 tbsp oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup bread crumbs or crushed Ritz crackers (for topping)
- butter (for topping)
Step-by-Step Instructions
- Peel and cube eggplant. To remove any bitterness, salt the cut up eggplant and let it stand for 15 to 30 minutes before cooking. Cook eggplant in boiling water until tender, about 10-15 minutes. Drain well and mash, then set aside.
- Cook the bacon in a heavy Dutch oven until crisp, about 8-10 minutes. Drain on a paper towel, then break into pieces and set aside. Pour out the bacon grease, then add the ground meat to the pot and cook until browned, about 5-7 minutes.
- Add the onions, bell pepper, celery, and garlic to the meat and cook until wilted, about 5-8 minutes. Add the cooked eggplant, salt, black pepper, and red pepper. Stir well to combine.
- Slowly add the one beaten egg, stirring constantly. Cube the cheese and add to the mixture, stirring until melted. Add the bacon pieces and stir well.
- Pour mixture into a greased casserole dish, then top with bread crumbs or crushed Ritz crackers and small pats of butter.
- Bake at 375 degrees for 30 minutes until golden brown and bubbly.
Common Problems and Solutions
Q: Why is my eggplant bitter?
A: Salting the cubed eggplant and letting it stand for 15-30 minutes before cooking draws out the bitter compounds. Don't skip this step! Rinse and drain well before cooking.
Q: Can I prepare this casserole ahead of time?
A: Yes! Assemble the casserole completely, cover and refrigerate up to 24 hours before baking. Add an extra 10 minutes to the baking time if going from cold to oven.
Q: Why is my casserole watery?
A: Make sure to drain the cooked eggplant very well - eggplant holds a lot of water. Press it gently in a colander or squeeze in a clean kitchen towel to remove excess moisture before adding to the meat mixture.
Tips and Techniques
The cheese blend of cheddar and Velveeta gives you the best of both worlds - flavor from the cheddar and creamy melting quality from the Velveeta. For a spicier kick, use all pepper jack cheese instead.
Ingredient Substitutions
- ground beef: ground turkey or ground pork
- Velveeta cheese: American cheese or additional cheddar
- ground meat and bacon: [shrimp](/recipes/best-fried-cajun-shrimp/), [crabmeat](/recipes/blue-crab-stuffing/), or [crawfish](/recipes/awesome-crawfish-casserole/)
- bread crumbs: crushed Ritz crackers or panko
Equipment Needed
- Heavy Dutch oven or large skillet
- Large pot for boiling eggplant
- Casserole dish (9x13 inch)
- Colander for draining
Historical Context
Eggplant became a staple in Cajun cooking through French culinary influence, and it grows abundantly in South Louisiana’s climate. This casserole represents the Cajun tradition of stretching meat with vegetables to feed large families economically.
