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New Orleans Eggplant Casserole

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New Orleans Eggplant Casserole

New Orleans Eggplant Casserole

New Orleans Eggplant Casserole might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains about 18g of protein, 30g of fat, and a total of 528 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. It is perfect for Autumn. A mixture of bread crumbs, garlic, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Slice the eggplants 3/4 inch thick, and sprinkle each side with salt. Allow slices to drain in colander set in the sink for 2 to 3 hours. Wipe off excess salt, but do not rinse slices.
Ingredients you will need
EggplantEggplant
SaltSalt
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ColanderColander
2
Lay the slices into a large skillet with about 2 or 3 tablespoons of water. Cover, and steam over medium heat until tender, about 15 minutes.
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WaterWater
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Frying PanFrying Pan
3
Remove and cut the slices into 3/4 inch cubes.
4
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
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WaterWater
RiceRice
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Sauce PanSauce Pan
5
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
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Casserole DishCasserole Dish
OvenOven
6
Heat olive oil in a large skillet over medium heat, and cook the eggplant cubes for about 10 minutes to slightly dry them, stirring occasionally. Stir in garlic, and cook until fragrant, about 2 more minutes.
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Olive OilOlive Oil
EggplantEggplant
GarlicGarlic
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Frying PanFrying Pan
7
Transfer the eggplant to a large bowl.
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EggplantEggplant
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BowlBowl
8
Cook the fennel in skillet until tender, 5 to 8 minutes; transfer into bowl with eggplant. In the same skillet, brown the pork sausage and ground beef, breaking the meat up into crumbles as it cooks, about 10 minutes.
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Pork SausagePork Sausage
Ground BeefGround Beef
EggplantEggplant
FennelFennel
MeatMeat
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Frying PanFrying Pan
BowlBowl
9
Add meat to eggplant mixture.
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EggplantEggplant
MeatMeat
10
Drain excess fat from skillet; cook celery, onion, and green pepper until the celery has started to become tender and onion is translucent, 5 to 8 minutes.
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Green PepperGreen Pepper
CeleryCelery
OnionOnion
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Frying PanFrying Pan
11
Transfer vegetables to bowl with eggplant and meat.
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VegetableVegetable
EggplantEggplant
MeatMeat
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BowlBowl
12
Stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice. Check for seasoning, and add salt if necessary.
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Cayenne PepperCayenne Pepper
Cooked RiceCooked Rice
Hot SauceHot Sauce
SeasoningSeasoning
EggplantEggplant
MeatMeat
SaltSalt
13
Place the mixture into the prepared casserole dish.
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Casserole DishCasserole Dish
14
Sprinkle the casserole with crumbs, and drizzle with melted butter.
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ButterButter
15
Bake in the preheated oven until hot, about 40 minutes.
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OvenOven
DifficultyExpert
Ready In4 hrs, 30 m.
Servings6
Health Score12
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
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