Eggplant Casserole Recipe

Eggplant Casserole is made by cooking down cubed and peeled eggplant and mixing with ground meat, shrimp, crawfish or crabmeat.  We serve it is a side dish or as a party dip on crackers.

Ingredients for Eggplant Casserole

4 Eggplants
2 cups Cajun Trinity
1 stick of butter or 2-3 Tablespoons canola oil
1/2 pound ground round
1/2 pound ground pork
Tony’s Creole Seasoning
2 cups bread crumbs
1-2 cups chicken stock

Cooking Directions for Eggplant Casserole

Preheat oven to 375 degrees. 

Spray a casserole dish with spray oil.

FIrst start by peeling the eggplant.  Cut in half and then cut into strips.  Then, cut crosswise into 1 inch cubes. 

Heat in a large pot about 2 cups chicken stock. 

Place in the pot the cubed eggplant. 

Season with Sea Salt and  a sprinkle of Tony’s Creole Seasoning.  Let simmer for 15 minutes. 

Stir occasionally. 

Once tender, mash with a whisk or a potato masher to get the lumpy pieces. 

Meanwhile, heat 1 stick of butter on medium heat (#6) in a deep skillet. 

Cook the ground round beef and ground pork by chopping up with a flat edged wooden spatula.  The meat should all be brown and no pink.

Pour the meat mixture into the eggplant pot.  Stir well. 

Then, add in 1 cup of bread crumbs. 

Stir to mix all ingredients evenly. 

Add seasoning if needed.

Pour into casserole dish and sprinkle with another cup of bread crumbs. 

An optional step would be to also sprinkle on parmesan cheese. 

Place in the oven and bake for 30 minutes. 

Serving Suggestions for Eggplant Casserole

Serve as a side dish in a small bowl or serve with a good butter cracker or whole wheat cracker for a party.

Other Options for Eggplant Casserole 

Replace ground meat with boiled or sautéed shrimp, crawfish, or crabmeat.  The seafood really makes for a tasty party dip.