hrimp shells.
Add the Eggplant and reduce to a simmer
nd add to my favorite dressing recipe alog with some of the
Mix corn bread; bake at 425\u00b0.
Stir-fry ground meat in a large Pammed skillet.
When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste.
Simmer together until vegetables are done. Combine with cooked corn bread.
Add enough water to moisten.
Bake at 375\u00b0 in a 9 x 13-inch Pyrex dish until brown.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
First follow directions on stuffing and set aside.
Cook all other ingredients, except for cheese, together until done; add Stove Top dressing into eggplant mixture.
Mix well.
Put into buttered casserole pan; add grated cheese on top.
Bake at 350 degrees for 30 minutes.
dollop of Preserved Lemon Dressing on a plate and place
nto small pieces.
Peel eggplant.
Cut into small pieces
Boil eggplant and shrimp until eggplant is tender.
Place the
Lay eggplant rounds on a work surface.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Peel and boil eggplant until tender; mash.
Cook sausage and onion until done.
Crumble.
Mix all together and bake at 350\u00b0 until set like dressing.
Peel and cut up eggplant; boil in salted water until tender then drain. Cook ground meat in a skillet with fat and seasoning. Add onion, garlic, and bell pepper; mix. Add rice and eggplant and mix thoroughly. If too dry, add a little water. Place in a greased casserole dish and cover with crumbs. Bake in a moderate oven, until golden brown.
Peel and cube eggplant and boil until tender.
Soak bread in milk.
Drain eggplant, add bread and milk mixture.
Mix well. Stir in beaten eggs, onion, salt and pepper.
Place in well buttered casserole dish.
Top with cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Cube, boil and drain eggplant. Saute onion and bell pepper in oleo. Mix eggplant, sauteed veggies, corn, eggs, and crackers; add salt and pepper to taste. Pour into casserole dish and top with Mozzarella cheese. Cover and bake for 1 hour at 350\u00b0.
Bake cornbread according to package directions.
Set aside. Cook eggplant and mash.
Add crumbled cornbread and milk to mashed eggplant.
Saute celery, onion and green pepper.
Add cream of chicken soup and poultry seasoning.
Mix all together and bake at 350\u00b0 for 1 hour.
Fifteen minutes before you take it out of oven, add cheese (grated) to top of casserole, enough to cover.
Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain well.
Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix and salt, stirring well.
Spoon into a lightly greased 1-quart casserole.
Combine remaining 1/2 cup stuffing mix and butter.
Sprinkle over eggplant mixture.
Bake at 350\u00b0 for 20 to 25 minutes.
Brown meat; set aside.
Peel and cut up eggplant.
Cover with water.
Cook until tender.
Saute bell pepper, celery and onion. Drain eggplant.
Mix all with ground meat and rice.
Put in casserole.
Bake 20 minutes at 300\u00b0.
Peel and cube eggplant.
Boil until tender in small amount of water.
Saute meat, pepper, onion and celery.
Crumble cornbread, then add meat mixture, eggplant and soup.
Add salt and pepper. Mix all together.
Bake in greased pan at 350\u00b0 for 45 minutes.
Can be frozen.
Brown onion and green pepper in oil until soft.
Add turkey and cook.
Add a cup of hot water and rice.
Put eggplant in casserole sliced in cubes.
Put mixture over eggplant.
Cover and cook at 350\u00b0 for 25 to 30 minutes.
Peel and quarter eggplant.
Boil in salted water until tender. Drain and mash.
Brown meat.
Add onion, celery and green pepper. Cook for 10 minutes.
Add eggplant and remaining ingredients, except rice and water.
Simmer for 20 to 30 minutes.
Add cooked rice and water, if needed.
Cover and cook for 10 to 15 minutes.