DONNA'S EGGPLANT CASSEROLE

Donna's Eggplant Casserole image

Provided by Donna Graffagnino

Time 3h

Number Of Ingredients 16

2 large eggplants, peeled & diced
8 Tbsp olive oil
4 can(s) (15 oz) diced tomatoes, drained
2 large onions, chopped
1 medium bell pepper, chopped
4 stalk(s) celery, diced
2 Tbsp garlic, minced
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp dried chives
salt & white pepper
2 lb ground meat, pork breakfast sausage, cooked crawfish tails, or raw shrimp
4 c italian bread crumbs, toasted in skillet
3 large eggs
1+ c shredded or grated parmesan cheese
shredded parmesan, mozzarella or italian blend cheese for final topping

Steps:

1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
2. Saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 5 tablespoons of olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
3. Taste and adjust seasoning as needed. Remove from stove, add the meat or seafood and let cool for a while.
4. In a skillet heat 3 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat.
5. In a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), grated cheese & seasonings. Mix well and add to eggplant mixture.
6. Fill half of a large baking pan with eggplant mixture, add a layer of shredded mozzarella.
7. Add another layer of eggplant mixture and top with a layer of mozzarella or provolone. (Casserole can be frozen at this point and heated later.) Any remaining mixture can be frozen for future use.
8. Bake at 350* for 30-45 minutes until hot and bubbly and cheese turns golden brown. If frozen bake for 1 hour lightly covered with foil. Uncover for last 15 minutes of baking.
9. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.