In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Mexican Eggplant
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- #63737
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 medium eggplant, pared and cut into small cubes
3 tablespoons bacon drippings or vegetable oil
1/2 cup onion, chopped
2 teaspoons chili powder
1 can (1 pound size) tomatoes
1 tablespoon chopped parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 cup buttered coarse bread crumbs
1/2 cup shredded Monterey Jack cheese
directions
Saute eggplant lightly in drippings or oil in a large skillet. Place in an 8 cup casserole.
Saute onions in same pan until soft. Stir in chili powder and cook 2 minutes.
Stir in tomatoes, parsley, sugar, salt, and pepper. Heat to boiling, then pour over eggplant and top with crumbs and cheese.
Bake at 350 degrees F for 30 minutes or until eggplant is tender.
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nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
March 27, 2007
Very, very good! Even eggplant skeptics should like this. You can use other cheese on top - we used Co-Jack.