cajun eggplant casserole

Name: Cajun Eggplant Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: - 1 med. or 2 small eggplants; 2 medium chopped onions; 1 stick(s) melted butter; 4 - egg yolks, slightly beaten; 1/2 cup(s) grated parmesan cheese; 1 teaspoon(s) salt; 8 cup(s) fresh french, italian or sour dough bread crumbs; 1/2 cup(s) milk; 1/2 teaspoon(s) cayenne pepper; 1/2 teaspoon(s) baking powder; 1 pound(s) sharp cheddar, grated; 1 teaspoon(s) tony chachere's original creole seasoning

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59 Pinches 1 Photo

Lori Harbin-Combs

Roseburg, OR

Updated on Jun 30, 2013

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.

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From Instagram: https://www.instagram.com/p/BOdicAqAnH0/

prep time 30 Min

cook time 30 Min

method Bake

yield 6 or 8

Ingredients

- 1 med. or 2 small eggplants
2 medium chopped onions
1 stick melted butter
4 - egg yolks, slightly beaten
1/2 cup grated parmesan cheese
1 teaspoon salt
8 cups fresh french, italian or sour dough bread crumbs
1/2 cup milk
1/2 teaspoon cayenne pepper
1/2 teaspoon baking powder
1 pound sharp cheddar, grated
1 teaspoon tony chachere's original creole seasoning

How To Make cajun eggplant casserole

Step 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.

Step 2

Place mixture into greased casserole and add grated cheddar and creole seasoning on top.
Step 3

Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.
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