New Orleans Eggplant Dressing

Step-by-Step Instructions

1. Peel and cut eggplant into large pieces. Boil in a large stockpot until tender, about 15-20 minutes.
2. Drain the eggplant, reserving the water for later.
3. Sauté onion, bell pepper, and celery in butter until translucent, about 8-10 minutes.
4. Season ground meat with Creole seasoning, onion and garlic powder to taste and brown until completely cooked. Drain fat from meat and set aside.
5. Cut the ham and sausage into bite-sized pieces and cook by boiling or browning in a pan until heated through.
6. In a large bowl, combine cooked eggplant, sautéed vegetables, all the cooked meats, and seasoning. Mix with breadcrumbs and powdered seasoning to taste and desired consistency. Add some of the reserved 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.
7. Bake in a 350 degree oven until brown, about 25-30 minutes.
8. For cornbread dressing: Make an 8x8 cornbread and use a little less breadcrumbs. Combine the cornbread with the eggplant mixture and heat through and through.
9. For stuffed bell peppers: Parboil bell peppers for 10 minutes after removing cap and seeds. Fill peppers with the eggplant dressing and top with french fried onion rings. Bake for 20 minutes at 350 degrees.