Cajun Stuffed Eggplant

Recipe Ingredients

12		Eggplants (medium)
1 lb	454g / 16oz	Bacon
4 cups	250g / 8.8oz	Chopped onion
2 cups	220g / 7.8oz	Chopped celery
6		Garlic cloves - minced
2 cups	292g / 10oz	Chopped green pepper
1 teaspoon	5ml	Dried leaf thyme - crumbled
1 teaspoon	5ml	Dried leaf oregano - crumbled
2 lbs	908g / 32oz	Pork - finely chopped
2 lbs	908g / 32oz	Beef - finely chopped
4		Whole tomatoes - (16 oz ea) - drained, chopped
2 tablespoons	30ml	Tabasco brand Pepper Sauce
2 cups	292g / 10oz	Day-old bread crumbs
3 cups	438g / 15oz	Grated 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.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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