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Title: Creole Eggplant
Categories: Beef Cajun Casserole Regional
Yield: 6 Servings

2tbVegetable oil
1 Onion; finely chopped
1/2cCelery; finely chopped
1clGarlic; minced
1cGround beef
1 Egg; beaten
1 1/2tsSalt
1/2tsBlack pepper
1/2tsRed pepper
1tsCreole seasoning
1/2cBread crumbs
5 Green onion tops; finely chopped
3 Parsley; finely chopped
  Toasted bread crumbs

Peel eggplant. Drop whole eggplants and 2 teaspoons salt into boiling water. Boil until tender. Drain. Split in half and remove larger seeds to prevent bitterness. Mash eggplant with potato masher. Heat oil in large skillet . Add onion, celery and garlic. Saute 2 minutes. Add meat and brown well on slow heat. Add water, cover and simmer 30 minutes. Add more water if necessary - meat should not be dry. Add mashed eggplant and blend well. Add egg, stirring to prevent curdling. Add salt, black and red pepper, Creole seasoning, butter and bread crumbs. Blend. Remove from heat. Add onion tops and parsley. Place in 1 1/2 quart baking dish. Top with bread crumbs. Bake in preheated 350F oven 10-15 minutes.