Creole Eggplant Casserole

(7 votes)

1 large eggplant, peeled and sliced
3 tablespoons butter, divided
1 medium onion, chopped
1 cup diced tomatoes
2 teaspoons salt
black pepper to taste
1 cup Cheddar cheese, grated
1 cup bread crumbs, divided
1/2 teaspoon baking powder

Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash. Put 2 tablespoons of butter into a large skillet; add chopped onion. Sauté onion until tender; add tomatoes, salt, and pepper; simmer for 5 minutes. Combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon mixture into greased casserole. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs. Bake at 325º for 25 to 30 minutes.

Serves 8.


This was great! So easy and even my kids loved it! I added some fresh garlic to it, about 2 cloves.
Laura, Woodstock, GA

My husband is Italian and loves eggplant! He loved this dish! However, we did modify it a bit. We added ground bison to the mixture and stuffed it back into the eggplant shell. We coated the eggplant in olive oil and added a little Italian seasoning! Wonderful!!!
Donna M., Memphis, TN

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