Eggplant Casserole
From OSR
This recipe is from my great grandmother, Odette Petit.
Ingredients
- eggplant
- ground pork (one quarter the volume of the eggplant used)
- garlic (2 cloves per each 1 large eggplant)
- shallots (same amount as garlic)
- parsley
- Cajun seasoning
- bread crumbs (Italian are preferred)
- grated Italian hard cheese such as parmagiano regiano
If desired:
- cream or milk
- ricotta cheese
Directions
Peel and salt eggplants if necessary. Boil or steam, then move to a separate bowl to cool and mash.
In the same pot, brown the ground pork with the onions, shallots and garlic.
Mix the ground pork mixture with the mashed eggplant, and stir in parsley and a little cream or milk if desired. Ricotta cheese can also be added.
In an oiled baking dish layer the mixture, then bread crumbs, them more of the mixture, until all of the eggplant mixture is used. Sprinkle cheese and more bread crumbs on top. Bake at 350 degrees F.
Variation
There is another version of this recipe that my great grandmother would make. You mix steamed or boiled cubed eggplant, ground pork, bell pepper and onion and cook them down a bit. Mix in a beaten egg and put into an oil casserole. Bake at 350 until crumbs are lightly browned.