"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

EGGPLANT CASSEROLE Recipe

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This recipe for EGGPLANT CASSEROLE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Monday, March 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggplants
1 can crushed tomatoes (28oz)
1 onion, chopped
1 lb. ground meat
2 cloves garlic, chopped
1 8 oz bag grated cheddar cheese
2-3 slices white bread, cubed

Directions:
Directions:
Peel and dice the eggplant. Sauté in extra virgin olive oil. (use just enough to keep it from sticking.) Set aside into a large bowl, to cool. Sauté the onion in oil, add the garlic and ground meat, and brown the meat. Drain excess grease from meat mixture, and add the mixture to the eggplant. Drain the tomatoes, and add them to the bowl. After the mixture has cooled slightly, add the cheese and the bread cubes. Mix thoroughly, and put in a casserole dish. Bake uncovered, 30-40 minutes, 350 degrees.
Serve with a crusty bread and a nice salad.

Personal Notes:
Personal Notes:
When Mom first made this recipe, she made one eggplant,which she scooped the pulp from and used as the serving dish. As more of the kids tried it, and liked it, she went to two eggplants, and then three. That's when it became a "casserole", instead of individual portions.

 

 

 

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