| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants |
| 1 |
lg |
Onion; chopped |
| 1 1/2 |
lb |
Lean ground meat |
|
|
Garlic salt to taste |
| 3 |
sl |
Toast; crumbled |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Shredded jalapeno cheese |
| 1 |
|
Jar (16-oz) prepared spaghetti sauce |
INSTRUCTIONS
Peel eggplant and cut into cubes; cook until tender and drain. Brown ground
beef and onions. Cook until meat is brown and onion clear. Add eggplant and
cook until half the liquid has evaporated. Combine bread crumbs, eggs and
cheese. Stir into meat mixture. Place in casserole and pour spaghetti sauce
over top. Bake at 350 degrees for 60 minutes. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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