"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Eggplant Dressing, by Betty Dimiceli, is from The Dimiceli Cucina,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds lean ground beef 1 cup onion chopped 1 cup celery, chopped 4 cups eggplant, peeled and cut in chunks 1 envelope Lipton dried onion or onion mushroom soup 1 can Rotel tomatoes 1 cup water 1 medium bell pepper chopped (optional) 2 cup cooked rice 2 eggs 1/2 cup milk 1 cup Progresso bread crumbs with 1/2 cup Parmesan cheese
Preheat oven 350º Saute' the ground beef until brown in 5 quart dutch oven Add onion and cook until tender Add next 5 ingredients and bell pepper, if using, and simmer until eggplant is tender Mix rice into eggplant mixture along with the eggs and milk Add 1 cup of the bread crumb/cheese mixture and mix well Pour into a greased 9x13 baking dish and sprinkle the remaining 1/2 cup bread crumb mixture over the casserole Bake 30 minutes
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