New Orleans Eggplant Dressing2007-07-19
- Course: Main Dishes
- Yield : 1
- Servings : 12 servings
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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A great casserole made without rice. An eggplant casserole made without rice that can be eaten as cooked,
or used for stuffed bell pepper or for delicious cornbread dressing.
- 6 to 8 eggplants
- 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
Peel and cut eggplant into large pieces. Boil in a large stockpot until tender.
Drain the eggplant, reserving the water for later.
Sauté onion, bell pepper, and celery in butter until translucent.
Season ground meat with Creole seasoning, onion and garlic powder to taste and brown until completely cooked. Drain fat from meat and set aside.
Cut the ham and sausage into bite sized pieces and cook by boiling or browning in a pan.
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. Sprinkle breadcrumbs into baking dish. Pour eggplant dressing into dish and sprinkle with more breadcrumbs.
Bake in a 350 degree oven until brown.
Make an 8x8 cornbread for cornbread dressing, If making cornbread dressing use a little less bread crumbs. Combine and heat through and through.
For stuffed bell pepper parboil bell peppers for 10 minutes.after removing cap and seeds. Fill peppers and top with french fried onion rings. Bake for 20 minutes at degrees.