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donna's eggplant casserole

(1 rating)
StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

I came up with this recipe when I wanted something that was similar to eggplant parm but something a bit more deconstructed. Eggplant Casserole has the flavor, seasonings, and cheeses without the heavy red gravy yet you don't miss it because of the diced tomatoes included in the dish. Now, it's one of my families favorites! This casserole freezes well for future use.

►
(1 rating)
yield 8 -10
prep time 1 Hr
cook time 2 Hr
method Stove Top

Ingredients For donna's eggplant casserole

  • 2 lg
    eggplants, peeled & diced
  • 8 Tbsp
    olive oil
  • 4 can
    (15 oz) diced tomatoes, drained
  • 2 lg
    onions, chopped
  • 1 md
    bell pepper, chopped
  • 4 stalk
    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 lg
    eggs
  • 1+ c
    shredded or grated parmesan cheese
  • shredded parmesan, mozzarella or italian blend cheese for final topping

How To Make donna's eggplant casserole

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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