New Orleans Eggplant Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 eggplant, peeled (yield from 1 Eggplant, fresh 1 cup White Rice, medium grain 2 cup (8 fl oz) Water, tap 3 tbsp Extra Virgin Olive Oil 2 clove Garlic 8 oz Ground beef, lean 8 oz Owen’s Pork Sausage, Hot (by WILDTEXAS) .25 cup, strips Green Peppers (bell peppers) 0.50 cup, diced Celery, raw .25 cup, chopped Onions, raw .25 tsp Pepper, red or cayenne 1 tsp Hot Pepper Sauce 1 cup Bread crumbs, dry, grated, plain 2.25 tbsp Butter, unsalted
1. Slice eggplant 3/4 in. thick & salt on both sides. Allow slices to drain in colander for 2 to 3 hours. Wipe off excess salt. Do not rinse. Place slices in large skillet with 3 Tablespoons water. Cover and steam over medium heat about 15 minutes. Remove and cut slices into 3/4 in cubes
2. Bring rice and water to boil in saucepan over high heat. Reduce heat to medium low and cover. Simmer until rice tender and all liquid absorbed. 20 to 25 min.
3. Preheat over 350. Grease 2 qt. Casserole dish
4. Heat oil in large skillet over medium heat. Cook eggplant cubes for about 10 minutes to slightly dry them. Stir in garlic. Cook until fragrant. About 2 more minutes. Transfer to a large bowl.
5. In the same skillet cook sausage and ground beef, breaking meat into crumbles. About 10 mins. Add meat to eggplant mixture. Drain excess fat and add celery, onions, green pepper. About 8 minutes. Transfer to bowl with eggplant and meat.
6, Add Cayenne and hot sauce to mixture. Combine eggplant and meat thoroughly and gently stir in rice. Check seasoning and adjust to taste. Place mixture in casserole dish. Sprinkle with bread crumbs and drizzle on butter
7. Bake in preheated oven until hot, 40 mins.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user SHABOY1.
2. Bring rice and water to boil in saucepan over high heat. Reduce heat to medium low and cover. Simmer until rice tender and all liquid absorbed. 20 to 25 min.
3. Preheat over 350. Grease 2 qt. Casserole dish
4. Heat oil in large skillet over medium heat. Cook eggplant cubes for about 10 minutes to slightly dry them. Stir in garlic. Cook until fragrant. About 2 more minutes. Transfer to a large bowl.
5. In the same skillet cook sausage and ground beef, breaking meat into crumbles. About 10 mins. Add meat to eggplant mixture. Drain excess fat and add celery, onions, green pepper. About 8 minutes. Transfer to bowl with eggplant and meat.
6, Add Cayenne and hot sauce to mixture. Combine eggplant and meat thoroughly and gently stir in rice. Check seasoning and adjust to taste. Place mixture in casserole dish. Sprinkle with bread crumbs and drizzle on butter
7. Bake in preheated oven until hot, 40 mins.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user SHABOY1.
Nutritional Info Amount Per Serving
- Calories: 297.9
- Total Fat: 18.4 g
- Cholesterol: 24.0 mg
- Sodium: 258.1 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 4.2 g
- Protein: 11.9 g
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