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Grandma's Cooking School Eggplant and Rice Casserole/Riz et Aubergine Casserole Recipe

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This recipe for Grandma's Cooking School Eggplant and Rice Casserole/Riz et Aubergine Casserole is from OUR PARISH GUMBO , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium eggplants, peeled and diced
2 tbsp water
1/2 tsp salt

1/2 cup butter, melted
2 cups onion, chopped
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/4 cup parsley, chopped
4 cloves garlic, minced

1/2 pound lean ground meat or 1 pound peeled shrimp

2 cups cooked rice
2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
seasoned bread crumbs
parmesan cheese
Directions:
Directions:
1. Place eggplant and water mixed with 1/2 tsp salt in a 2 quart dish. Cover wtih plastic wrap and microwave on HIGH 7 minutes. Stir and drain. Set aside.

2. Melt butter in a 3 quart casserole. Saute onion and celery on HIGH 5 minutes.

3. Add green onion, parsley and garlic. Saute on HIGH 3 minutes.

4. Stir in ground meat or shrimp; mix well. Cover with wax paper and microwave on HIGH 10 minutes. Stir two times. Drain off fat. Add rice, eggplant, salt and pepper. Stir to mix. Top with seasoned bread crumbs and parmesan cheese. Cover. Microwave on MEDIUM 5 minutes or until heated through.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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