Cooking Index - Cooking Recipes & IdeasCajun Stuffed Eggplant Recipe - Cooking Index

Cajun Stuffed Eggplant

Type: Vegetables
Courses: Main Course
Serves: 24 people

Recipe Ingredients

12   Eggplants (medium)
1 lb 454g / 16ozBacon
4 cups 250g / 8.8ozChopped onion
2 cups 220g / 7.8ozChopped celery
6   Garlic cloves - minced
2 cups 292g / 10ozChopped green pepper
1 teaspoon 5mlDried leaf thyme - crumbled
1 teaspoon 5mlDried leaf oregano - crumbled
2 lbs 908g / 32ozPork - finely chopped
2 lbs 908g / 32ozBeef - finely chopped
4   Whole tomatoes - (16 oz ea) - drained, chopped
2 tablespoons 30mlTabasco brand Pepper Sauce
2 cups 292g / 10ozDay-old bread crumbs
3 cups 438g / 15ozGrated Parmesan cheese

Recipe Instructions

Split eggplants in half lengthwise. Place on racks over sheet pans filled with water. Bake in 350 degree oven 30 minutes or until tender but firm. Remove and cool. Scoop out inside being careful to avoid breaking skin of shell. Reserve.

In skillet fry bacon until lightly browned; drain, crumble and reserve. In same skillet saute onion, celery and garlic 5 minutes. Add green pepper; cook 5 minutes longer. Stir in pork and beef; cook 5 minutes, stirring, or until browned. Add tomatoes, Tabasco brand Pepper Sauce and reserved eggplant pulp. Cook 5 minutes. Remove from heat. Cool slightly.

Stir in bacon, bread crumbs and 1 1/2 cups Parmesan cheese. Fill reserved eggplant shells with filling. Sprinkle tops with remaining 1 1/2 cups cheese. Chill covered until ready to heat and serve.

To serve, heat serving in 350 degrees oven 20 minutes or until heated completely through and cheese on top is golden brown.

This recipe yields 24 servings.

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