Aunt Zoe's Stuffed Eggplant
Christopher
Served for lunch at Aunt Zoe’s house (not that Zoe) in Port Arthur the first time Deb was introduced to the Broussard clan.
ingredients
- 1 large or 2 small eggplant
- 1 lb. ground beef
- 1 onion, finely chopped
- 1 small tomato, chopped
- 1 small-medium bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 1 minced garlic clove
- 1 cup cooked rice
- 1 egg, beaten
- salt and pepper to taste
- equal parts Parmesan cheese and cornmeal for topping
directions
- 1
Cut eggplant in half lengthwise and scrape out eggplant meat. Reserve hollow shells. Cook eggplant meat in salted water until tender. Set aside.
- 2
Cook hamburger meat, onion, garlic, celery and tomatoes until meat is browned and vegetables
- 3
are tender. Remove vegetables from heat and add eggplant, rice, and egg, season it with salt and pepper and thoroughly mix together.
- 4
Place eggplant shells in sprayed/greased 9x13 Pyrex pan. Spoon mixture into reserved eggplant shells. Mix cornmeal and Parmesan cheese together and sprinkle on top of eggplant. Dab with butter. Bake 40 minutes at 350 degrees.
Source: Deb
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