Eggplant (Aubergine) Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is my Grandmothers from Texas A&M class in the early 1900's. It is very good even for the non eggplant eater. Ingredients:
1 lb ground round or 1 lb lean ground beef |
1 medium onion (diced) |
1/4 cup celery (diced) |
1 medium eggplant |
2 eggs |
1 1/2 cups fritos corn chips (crushed) |
1 tablespoon sage |
1 lb cheddar cheese (grated) |
Directions:
1. Peel eggplant and cut in chunks, boil in salted water until done. Drain of water and mash. set aside.
2. Brown meat with with onion and celery when cooked drain off fat.
3. Mix in a large bowl the meat and eggplant add eggs, sage, fritos and salt and pepper to taste. mix good.
4. Spray a casserole dish with pam the sprinkle half of cheese on the bottom, add eggplant mixture then top with the rest of cheese.
5. Bake at 350 for 30 minutes or until the cheese is melted.
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