EGGPLANT CASSEROLE FOR THE HOLIDAYS / PERFECT SIDE DISH

This video is about cooking Eggplant Casserole. A Family Tradition.
Eggplant is a great main course when accompanied with rice or mashed potatoes. We prefer eating it just as it is next to roasted turkey or a baked chicken with gravy.

Eggplant Casserole Recipe
1 pound ground beef 80/20
1 pound breakfast sausage "sage" flavor
1 cup chopped yellow onion
1 cup chopped red onion
1 ½ cups chopped bell pepper
1 cup chopped celery
¼ cup chopped flat leaf parsley
5 toes garlic minced
4 Tbsp. butter salted or unsalted
2 Large eggplants, peeled and cut into 1” cubes (use 3 if you love eggplant)
2 ½ cups Italian bread crumbs
1 tsp dry thyme
1 tsp dry basil
Salt and Pepper Approximately 1 Tbsp.

Instructions
Melt butter in a 6 quart Dutch oven. Add all veggies.
Sauté veggies in butter on high heat for 5 minutes to soften.
Add a bit of salt and pepper to help sweat the veggies.
Add ground beef and breakfast sausage and fold into veggies.
Cook for 8-10 minutes while chopping meat apart.
Add thyme, basil and a tsp of salt and pepper.
Cook until ground meat Is browned off. No Pink.
Add eggplant and fold in to meat.
Cook until eggplant has softened well by mixing every 5 minutes and is blended into the meat and veggies.
Test for seasonings and adjust as needed.
Now you can add bread crumbs to tighten up the dish.
Pour eggplant mixture into a casserole dish and lightly sprinkle on some bread crumbs.
Dot with small pieces of butter and bake at 350 degrees for 20 minutes.

Serve this next to some Thanksgiving or Christmas turkey and gravy.
Eggplant Casserole is a great compliment to your holiday meal.

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