• 2lb. ground veal
  • 1 eggplant
  • 1/2 stick margarine
  • 1/2 c. flour
  • 2 cans tomato sauce
  • 1/2 tsp oregano
  • 1/4 c. Parmesan Cheese
  • 1 c. Cheddar cheese, grated
  • 1/4 tsp white pepper
  • 1/4 tsp red pepper
  • 1/4 tsp tarragon
  • 1/2 tsp coarse ground black pepper
  • 1 tsp salt


In a bowl, combine seasonings; set aside. Combine 1/2 seasoning mix with ground veal and shape into elongated patties. In a saucepan, melt 1/4 stick margarine at 400 degrees. Saute patties until brown. Remove patties from pan and set aside. Slice eggplant into 1 inch thick slices; do not remove the skin. Combine remaining seasoning mix with the flour. Dip eggplant quickly into the saucepan and remove from heat. Pat thoroughly into the seasoned flour. Add remaining margarine and return eggplant to the saucepan; saute until brown on both sides. In a lightly oiled casserole dish, arrange eggplant slices. Top with veal patties. Cover with tomato sauce and alternate layers of cheese. Bake at 300 degrees for 30 minutes. Serves 6.

Print this recipe

Submitted 6/13/05.
Source: The Cajun Gourmet
Submitted By: Jan
Ground Veal Eggplant Casserole Bienville