Louisiana Eggplant Casserole
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 eggplant, peeled and diced
- 1 onion, chopped fine
- 1 green bell pepper, seeded and chopped
- 226.79 g ground beef
- 44.37 ml bacon drippings
- 236.59 ml tomato puree
- 473.18 ml soft breadcrumbs
- 177.44 ml grated cheese
- 7.39 ml salt
- 0.61 ml pepper
- 4.92 ml sugar
directions
- Butter a casserole dish and preheat oven to 350°F.
- Cover eggplant with boiling salted water; let stand for five minutes; drain well.
- Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.
- Add tomato puree and heat thoroughly.
- Add drained eggplant and remaining ingredients.
- Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.
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RECIPE SUBMITTED BY
Molly53
United States