Real Recipes From Real Home Cooks ®

cajun eggplant casserole

(1 rating)
Recipe by
Lori Harbin-Combs
Roseburg, OR

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 rating)
yield 6 or 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For cajun eggplant casserole

  • 1 med. or 2 small eggplants
  • 2 md
    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.