zesty eggplant
- Categories
- Vegetable
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Eggplants |
| 1 large | Onion; chopped |
| 1½ pounds | Lean ground meat |
| Garlic salt to taste | |
| 3 slices | Toast; crumbled |
| 2 | Eggs; beaten |
| 1 cup | Shredded jalapeno cheese |
| 1 | Jar (16-oz) prepared spaghetti sauce |
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, .
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