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Eggplant Casserole

1/2 c Peanut oil
2 lg Yellow onions; chopped
6 Cloves garlic; chopped fine
4 md Eggplants; unpeeled, cut in 1/2-inch dice
3 Ribs celery; chopped
1 Sweet bell pepper; chopped
1/2 ts Whole thyme leaves
1/2 c Chopped parsley
3 tb Tomato paste
2 lb Lean ground pork
1 ts Tabasco
2 ts Worcestershire sauce
Salt & fresh ground black pepper to taste
1 Egg; beaten
1/2 c Bread crumbs


Heat a large Dutch oven and add the oil. Lightly brown the yellow onions and garlic and then add the eggplant, celery, green pepper, thyme, parsley, and tomato paste. Sauté, covered, stirring often, until the vegetables are very tender, about 20 minutes.


In the meantime pan-brown the pork. Drain the fat and discard.


When the vegetables are tender stir in the pork, Tabasco, Worcestershire sauce, salt and pepper, and the egg. Place in a 2-quart baking dish and sprinkle the bread crumbs on top. Bake uncovered in a 350° oven until the top is lightly browned and the dish is very hot, about 35 to 40 minutes.


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