Beazell's Cook Book

Eggplant Casserole by Dawn Giroir

Recipe detail

  • ( 0 Assessment ) 
  •  
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export
3 Eggplants
1 tsp. salt
1 lb. Ground Round
1 Cup Chopped Seasoning (bell pepper, onion, celery, garlic, parsley)
2 Tbsp. minced garlic
Beazell's Cajun Seasoning to Taste
1 lb. bag peeled frozen shrimp, thawed
2 C Shredded Parmesan Cheese
1/2 sleeve crushed Ritz Crackers
Italian Bread Crumbs
 
Peel and cube Eggplants. Place in a pot. Use enough water to cover eggplant and add 1 tsp. of salt. Boil eggplant approx. 5 minutes until tender. Drain in Colander, set aside.
 
Combine ground meat, chopped seasoning, & minced garlic, add Beazell's Cajun Seasoning to taste. Cook on medium heat covered for approx. 25 minutes, stirring occasionally. Add thawed shrimp to meat mixture and cover, cooking another 5 minutes. Uncover, stir in eggplant to mixture and cook approx. 20 more minutes, cooking the liquid out of meat & shrimp mixture. If all liquid does not cook out, Pour in colander and drain excess liquid off.
 
Add 1/2 C of shredded Parmesan Cheese & 1/2 sleeve of crushed Ritz Crackers to mixture, stir together.
 
Place 6 thin pats of butter in the bottom of a 9" x 13" Glass (optional) Casserole Baking Dish.

Pour mixture into Casserole dish, (I sprinkled a little more Beazell's Cajun Seasoning on top) cover with 1 or 1 1/2 Cups Shredded Parmesan Cheese and cover cheese evenly with Italian Bread Crumbs. Bake in oven until top is golden brown.

Comments



Only registered unsers may submit comments, please log in if you want o comment