Eggplant and Beef Casserole

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Chantel Menard for her Dad Howard Menard

Eggplants are a popular food among the Cajuns. The most popular is the purple eggplant – aubergine violette au de bramms as my Mom would say.


  • 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
  • bread crumbs
  • 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


Step 1

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 until tender. Drain well and mash, then set aside.

Step 2

Cook the bacon in a heavy Dutch oven until crisp. Drain on a paper towel, then break into pieces and set aside. Pour out the bacon grease, then sauté meat, add the onions, bell pepper, celery, garlic and cook until wilted. Add the cooked eggplant, and the salt and pepper.

Step 3

Slowly add the one beaten egg. Cube the cheese and add to the mixture. Add the bread crumbs and bacon and stir well. Pour into casserole, then top with bread crumbs and pats of batter.

Step 4

Bake at 375 degrees for 30 minutes.

For a meatless dish, substitute shrimp, crabmeat or crawfish in place of the ground meat and bacon.

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Kaplan, Louisiana Louisiana
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