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


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1 med. or 2 small eggplants
2 medium
chopped onions
1 stick
melted butter
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


  • 1Dice 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.
  • 2Place mixture into greased casserole and add grated cheddar and creole seasoning on top.
  • 3Bake 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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