Cajun Eggplant Casserole

Lori Harbin-Combs


Many years ago I had a wonderful, spicy eggplant dish at a buffet deep in the bayous of Louisiana. It was so different and flavorful that I just had to duplicate that recipe! Here it is and it is my own creation.


★★★★★ 1 vote

6 or 8
30 Min
30 Min


  • ·
    1 med. or 2 small eggplants
  • 2 medium
    chopped onions
  • 1 stick
    melted butter
  • 4
    egg yolks, slightly beaten
  • 1/2 c
    grated parmesan cheese
  • 1 tsp
  • 8 c
    fresh french, italian or sour dough bread crumbs
  • 1/2 c
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    baking powder
  • 1 lb
    sharp cheddar, grated
  • 1 tsp
    tony chachere's original creole seasoning

How to Make Cajun Eggplant Casserole


  1. Dice unpared eggplant in 11/2 in cubes. Cook eggplant and chopped onion in boiling water to cover for 20 min. or till tender. Drain and mix with all ingredients except grated cheddar and creole seasoning.
  2. Place mixture into greased casserole and add grated cheddar and creole seasoning on top.
  3. Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.

Printable Recipe Card

About Cajun Eggplant Casserole

Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom
Hashtags: #and, #spicy, #unique

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