EGGPLANT CASSEROLE

Eggplant Casserole

5 medium eggplant, parboiled, peeled, and cut into pieces
2 Tbsp. Butter
1 large green pepper, chopped
2 ribs celery, finely chopped
1 large onion, finely chopped
3 toes garlic, finely chopped
½ lb. Crabmeat
1/3 lb. Tasso
1 ½ lbs. Shrimp, peeled and deveined
Hot sauce to taste
Bay leaf
1 cup bread crumbs, plus additional for topping
Salt and pepper to taste

Preheat oven to 350. Saute pepper, celery, and onion in butter. Add garlic; saute one or two minutes. Add crabmeat, tasso, shrimp and eggplant. Add bay leaf, salt, pepper and bread crumbs; mix thoroughly. Pour into baking dish. Bake casserole for 1 ½ hours at 350. At thirty and sixty minutes, stir casserole. Fifteen minutes before baking is complete, remove from oven and sprinkle with bread crumbs, then return to the oven to finish cooking time. Serves 6 to 8.

EGGPLANT SOUP

Eggplant Soup
"I can take 50 cents worth of food and make it worth $30.

1 lb. Ground beef
1 medium onion, chopped
1 toe garlic, finely chopped
1 eggplant, peeled and cubed
3 carrots, chopped
3 ribs celery, chopped
1 large can whole tomatoes, chopped (about a quart)
4 cups vegetable stock
1 Tbsp. Salt
1 Tbsp. Sugar
½ tsp. Pepper
1/4 tsp. Nutmeg
Elbow Macaroni-a pound or 12 ounce pkg.
Grated Parmesan

Brown ground beef and drain
Brown ground beef and drain. Combine beef with remaining ingredients. Cover and cook for 30 to 40 minutes. Cook macaroni separately, drain and add to soup. Garnish with fresh Parmesan. Serves 6 to 8

RICE EGGPLANT DRESSING

RICE EGGPLANT DRESSING

2 cups rice

3 eggplants

3 slices bread

3 pounds ground beef

2 onions, finely chopped

1 bell pepper, chopped finely

 5 stalks celery, chopped finely

1 can tomatoes, chopped with their liquid

1 Tbsp. garlic salt

1 Tbsp. salt

1 Tbsp. black pepper

1/2 Tbsp red pepper

Parmesan cheese

Bread crumbs

Cook the 2 cups of rice.  Peel and cut the eggplants into 1/2-inch cubes.  Boil for 20 minutes in a little salted water.  Add 5 slices shredded bread to soak up water.  Brown ground meat.  Add onions, celery and bell pepper to meat and cook till soft.  Add the meat mixture to the eggplant along with the can of tomatoes, garlic salt, salt, black and red peppers.  Add the rice. Top with Parmesan cheese and bread crumbs.  Bake for 30 minutes at 350°.  Fills two 2 quart casseroles.  Freezes well.  Serves 16.

STUFFED EGGPLANT AND VARIATIONS

Stuffed Eggplant
I know, not pretty, but once you start stuffing eggplants you'll think they are. The oyster version is something people fall out for.

2 eggplants, do not peel
1 cup soft, fresh breadcrumbs
1 large onion, finely chopped
1 clove garlic, minced
3 Tbsp butter
½ tsp salt
dash black pepper
1 egg, well beaten
1 tsp chopped parsley
1 sprig thyme

½ cup buttered bread cubes (I use about 2-3 tablespoons melted butter tossed with the half cup of bread crumbs, dried in the oven-just as you would for Macaroni and Cheese. You can also throw in a couple of Tablespoons of grated Parmesan as well, if you like)

Simmer eggplants in salted water until tender. Cut in half; remove seeds and discard; carefully spoon out the pulp. Chop pulp and add add bread crumbs. Saute onion, garlic and one of the variations listed below in butter over medium heat until tender, about 10 to 15 minutes. Stir in pulp, salt and pepper; continue cooking for 5 minutes, stirring frequently. Cool. Add egg, parsley, and thyme; mix thoroughly. Fill eggplant shells and sprinkle top with buttered crumbs. Bake in a 375 degree oven for 25 minutes.
8 servings.

Shrimp, Crawfish, Crab or Oyster Stuffing: Add ½ pound desired seafood, or a mixture, coarsely chopped. Feel free to use canned or frozen. The juices in the canned products should go in the stuffing as well.

Ham or Sausage Stuffing: Add ½ pound ham, coarsely chopped, sliced smoked sausage (ready to eat) or bulk sausage-you'll need to cook it and drain off the grease.

Ground Beef Stuffing: Add ½ pound ground beef-cooked, drain excess drippings.