Cajun Stuffed Eggplant Recipe - Cooking Index
Cajun Stuffed Eggplant Recipe - Cooking Index
| 12 | Eggplants (medium) | |
| 1 lb | Bacon | |
| 4 cups | Chopped onion | |
| 2 cups | Chopped celery | |
| 6 | Garlic cloves - minced | |
| 2 cups | Chopped green pepper | |
| 1 teaspoon | Dried leaf thyme - crumbled | |
| 1 teaspoon | Dried leaf oregano - crumbled | |
| 2 lbs | Pork - finely chopped | |
| 2 lbs | Beef - finely chopped | |
| 4 x | Whole tomatoes - (16 oz ea) - drained, chopped | |
| 2 tablespoons | Tabasco brand Pepper Sauce | |
| 2 cups | Day-old bread crumbs | |
| 3 cups | Grated Parmesan cheese |
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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