Beazell's Cook Book

Eggplant Casserole by Dawn Giroir

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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.


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