Louisiana Long Green Eggplant Recipes

LOUISIANA EGGPLANT CASSEROLE

Louisiana Eggplant Casserole image

Rich and delicious, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 eggplant, peeled and diced
1 onion, chopped fine
1/2 green bell pepper, seeded and chopped
1/2 lb ground beef
3 tablespoons bacon drippings
1 cup tomato puree
2 cups soft breadcrumbs
3/4 cup grated cheese
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon sugar

Steps:

Butter a casserole dish and preheat oven to 350°F.
Cover eggplant with boiling salted water; let stand for five minutes; drain well.
Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.
Add tomato puree and heat thoroughly.
Add drained eggplant and remaining ingredients.
Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.

Nutrition Facts : Calories 272.4, Fat 16.3, SaturatedFat 7.1, Cholesterol 40.9, Sodium 868.6, Carbohydrate 19.9, Fiber 4.2, Sugar 6.2, Protein 12.7

LOUISIANA MASHED EGGPLANT PATTIES

Louisiana Mashed Eggplant Patties image

Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.

Provided by Montana Heart Song

Categories Vegetable

Time 30m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium eggplant, peeled, small cubes
1 1/4 cups Ritz cracker crumbs
1 1/4 cups shredded cheddar cheese
2 eggs, beaten
2 tablespoons parsley flakes
2 tablespoons dried onion flakes
1 teaspoon minced fresh garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
2 tablespoons shortening or 2 tablespoons olive oil

Steps:

In a 2 quart saucepan heat water.
Peel and cube eggplant.
Drop into boiling water. Cover and cook until tender.
While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
Drain eggplant and mash with fork or beaters.
Add lemon juice.
Add eggplant lemon juice mixture to bowl mixture.
Heat shortening or oil in large frying pan.
Form 8 patties Fry until brown on both sides.

Nutrition Facts : Calories 280.3, Fat 20.8, SaturatedFat 9.9, Cholesterol 130.1, Sodium 843.2, Carbohydrate 11.4, Fiber 5.2, Sugar 4.5, Protein 13.8

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