Eggplant Casserole
Ingredients
- 3 medium eggplants
- 1/2 pound ground beef
- 1/2 pound shrimp, peeled and deveined
- 1 cup celery, finely chopped
- 1/2 cup green bell peppers, finely chopped
- 1 cup green onions, finely chopped
- 4 cloved fresh garlic, minced
- 1 tsp Steak Seasoning
- 1 cup chicken broth
- 1 tsp fresh thyme
- 1 tsp Tony Chachere's Creole Seasoning® Use like salt
- 1 tsp Paul Prudhomme's New Orleans Seasoning® Is light on salt
- white pepper to taste
- 1 tsp fresh parsley, chopped
- 2 cups seasoned breadcrumbs
Instructions
- Heat oven to 375 degrees.
- Peel eggplant and dice into 2-inch cubes and place in Dutch oven filled with water. Add a little salt and boil the eggplant until it becomes very, very tender.
- Drain the eggplant and mash them with a potato masher until. Sprinkle with Paul Prudhomme’s New Orleans Seasoning® and Tony Chachere’s Creole Seasoning® then set aside.
- In a heavy gauge pot melt butter and sauté finely chopped celery, bell peppers, and green onions. Then add ground meat and cook thoroughly until brown, breaking it into small pieces. Add the garlic, steak seasoning, and thyme.
- Toss in the shrimp and cook until pink.
- Add eggplant, chicken broth and parsley and simmer for about 20 minutes. Add salt and pepper to taste but note that seasoned breadcrumbs contain salt.
- Remove from the heat and stir in one cup of seasoned breadcrumbs or just enough to absorb any remaining liquid. Spoon into a baking dish and top with breadcrumbs and bake until it is golden brown. Served with hot cooked rice.