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    Home » Creole Recipes

    Creole Eggplant Casserole

    Published: Sep 27, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    2.1K shares
    Jump to Recipe Print Recipe

    Creole Eggplant Casserole is a rich combination of eggplant stewed with onions and tomatoes in simple Creole seasonings. Shrimp provide that South Louisiana vibe and breadcrumbs tighten it up before baking to golden perfection. This eggplant casserole is an elegant side dish, simple to make, and just makes any meal more special. 

    eggplant casserole in a white baking dish
    Sweet Daddy D's Creole Eggplant Casserole

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Publishers Note: I originally published this article in January 2018. I am re-publishing it now with better structure, more information, and updated images which I hope improves your experience. My intention is to present the information in a clear, web-friendly format. Let me know what you think.

    Jump to:
    • About the Eggplant
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe
    • Comments or Questions?

    About the Eggplant

    Eggplant’s popularity in South Louisana is seen in many Cajun and Creole dishes. An eggplant and shrimp casserole is a no-brainer. Sweet Daddy D’s Creole Eggplant Casserole recipe is just one example of the versatility of this vegetable. Its creamy texture and delicate flavor go well with other vegetables, meats, and seafood. 

    It’s common to see eggplant at roadside vegetable stands or grown in backyard vegetable gardens throughout South Louisiana. Introduced by the Spanish in the early days of Louisiana, our climate and soil conditions proved to be ideal for the eggplant to thrive. Its lofty position in South Louisiana cuisine is a tribute to the creativity of Cajun and Creole cooks as you’ll find it used in appetizers, side dishes, and entrees. Eggplant is rich in nutrients and antioxidants and provides many potential health benefits but, by definition, it is actually a fruit. Regardless, eggplant is special and this Creole Eggplant Casserole shows off just how special it is. 

    Here’s What You Need

    fresh cleaned shrimp in a clear bowl

    Note on Shrimp: Either fresh or frozen shrimp can be used in this recipe. You don’t need large shrimp, medium size shrimp work well as you’ll give the shrimp a rough chop before adding them to the recipe. Shrimp sizes can be confusing, so check out my article What Size Shrimp Do I Need? for a little clarification on how that works.

    whole purple eggplant in a white bowl

    Note on the eggplant: Use Purple Globe Eggplant also called American Eggplant, or their slightly smaller and thinner relative, the Italian Eggplant. These are what you will likely find at the grocery store and either is good. 

    ingredients for a recipe

    Note on tomatoes: Use whole, peeled, and deseeded tomatoes, either canned or fresh. If using fresh tomatoes, make sure they are very ripe. Crush the tomatoes in your hand before adding them to the recipe. Make sure to drain as much of the liquid out as possible. Check out my article How to Peel Fresh Tomatoes to learn how to peel and deseed them.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Dutch Oven

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Wooden Spoons

    Baking Dish

    Strainer

    Vegetable Peeler

    Here’s What You Do

    First...you have a beer. This very simple recipe is made even simpler with a little preparation. Pop the cap off a beer, sit down and read the recipe all the way through so you know what ingredients you need and what you’ll do with them. Before you start cooking, perform your mise en place: prepare the ingredients and get the equipment you’ll need together before you start. Cooking is much more enjoyable when your hair is not on fire! 

    Mise en Place

    Peel, clean, devein and rinse the shrimp. Pat the shrimp dry with paper towels, place them in a bowl and add mix in a generous sprinkle of creole seasoning. You should give the shrimp a rough chop, then set the shrimp aside.

    prepared shrimp and other ingredients for a recipe
    Mise en place

    Remove the stem and peel the eggplant with a vegetable peeler. Cut the eggplant into small cubes about ½ inch square; place the cubes in a bowl and mix in a little kosher salt. The salt will help draw out some of the moisture, so set the eggplant aside while this works.

    Pro Tip: When preparing the ingredients, place each in its own prep bowl. Ingredients that are added to the recipe together should be placed in the same prep bowl. 

    Chop the yellow onions, green onions, and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips for how to do this). Drain the tomatoes if using canned (you’ll want to get as much of the juice out, but reserve it in the event we need more moisture later). Measure the butter, creole seasoning, and bread crumbs. 

    prepared ingredients for a recipe
    Mise en place

    Preheat the oven to 350 degrees Fahrenheit. How’s your beer?

    Smother the vegetables

    What happens in this step? We start out by smothering all the vegetables together until they develop a cohesive flavor.

    Add the butter to a Dutch oven over medium-high heat. When the butter starts to foam, throw in the yellow onions. Saute the onions in the butter until they start to clear, which should take about 5 to 8 minutes.

    onions sautéing in butter
    Saute the onions in butter

    Next, add the garlic and saute until it is aromatic, which should take only about two minutes.

    garlic and onions sautéing in butter
    Add garlic

    Add the green onions, kosher salt, black pepper, and 2 tablespoons of creole seasoning. Continue to stir for another couple of minutes.

    seasonings added to butter and garlic in a Dutch oven
    Add seasonings

    Time to add the tomatoes. If you are using canned whole tomatoes, drain the liquid. Reserve the liquid in case we need more moisture later, but I kind of doubt we will. Crush each tomato by hand as you add them. If you are using fresh tomatoes, peel them according to the hot water blanch method (see Hints and Tips) and give them a rough chop before adding. Mix the tomatoes thoroughly into the eggplant and simmer for about 5 minutes.

    whole tomatoes added to sautéing vegetables in a Dutch oven
    Add the tomatoes

    Pro Tip: Before adding the eggplant, you can rinse off the salt, but this is optional. Use your hand to squeeze as much moisture out of the eggplant as possible. Discard all the water that came from the eggplant. 

    Increase the heat to high while you add the cubed eggplant by hand, a little at a time. Don’t include any of the water that may have accumulated in the bowl. Once all the eggplant has been added, reduce the heat back to medium-high and cook the eggplant, uncovered, until the eggplant starts to soften. This should take 10 to 15 minutes. Stir often and don’t let it stick. The eggplant will continue to give off a lot of water but this will evaporate while simmering. When the eggplant is soft and starting to reduce, smash the larger pieces with a wooden spoon.

    cubed eggplant added to sautéing vegetables in a Dutch oven
    Cubbed eggplant added

    Add the shrimp and breadcrumbs

    What happens in this step? Succulent shrimp are added to the delicious vegetable mixture and then tightened up with breadcrumbs.

    If you haven't already, give the shrimp a rough chop. Add the shrimp a handful at a time to the eggplant. Stir to thoroughly combine before adding more shrimp. Continue to cook for about 5 to 10 minutes, stirring regularly, until the liquid is almost completely evaporated.

    uncooked shrimp added to sauteing vegetables in a Dutch oven
    Next, the shrimp are added

    Remove the Dutch oven from the heat and add the bread crumbs. As you stir in the breadcrumbs, the eggplant will tighten to the consistency of a filling or stuffing. Be careful not to add too many breadcrumbs or it may overpower the flavor.

    breadcrumbs added to vegetables and shrimp in a Dutch oven
    and the breadcrumbs

    Bake the casserole

    What happens in this step? Now it's time to bake the casserole and meld all the various flavors into one.

    Prepare an ovenproof casserole or baking dish (approximately 3-quart size) by spreading a thin film of butter all over the inside.

    white baking dish coated with butter
    Prepare the baking dish with butter

    Fold the eggplant mixture into the baking dish and spread out gently so that the top is even. Sprinkle a thin layer of bread crumbs and place about 6 to 8 small dots of butter on top.

    eggplant casserole in a white baking dish ready for the oven
    Breadcrumbs and more butter on top

    Place the casserole in a preheated 350 degrees Fahrenheit oven for about 30 minutes or until it's bubbly on the edges and browned a little on top.

    Remove from the oven and allow the casserole to cool for five to ten minutes before serving.

    Pro Tip: Eggplant and tomatoes both have high water content. The cooking process should remove most of the moisture and the breadcrumbs should tighten up the mixture. If the casserole ends up more moist than you like, you can make adjustments next time you make this recipe. Regardless, the flavor will still be outstanding. 

    eggplant casserole right out of the oven
    Right out of the oven

    That’s it, all there is to it.

    Hints and Tips (FAQs)

    Want to know how I've screwed this up?

    It's a pretty simple recipe, but I have screwed it up by allowing too much liquid in. Make sure to drain the tomatoes and squeeze the moisture out of the eggplant. Let the ingredients simmer uncovered until it looks like most of the moisture is eliminated. Don't worry, it won't be dry because it seems the moisture keeps coming. Breadcrumbs will also help, but be careful that the mixture doesn't turn out too "bread-y". We want the flavor of the eggplant to shine.

    How do I handle leftovers?

    This eggplant casserole may even be more flavorful the day after you cook it. Keep leftovers in the refrigerator wrapped in airtight plastic wrap or aluminum foil for 3 to 4 days. It may also be kept in the freezer for up to six months. The best storage is in a zero-degree Fahrenheit freezer, wrapped in an airtight container. Defrost the casserole in the refrigerator for 24 hours, then cover with aluminum foil and bake in a preheated 350-degree oven until warmed through, probably about 30 to 45 minutes. 

    How do I peel tomatoes?

    To peel fresh tomatoes, bring about 10 cups of water to a rolling boil. Slice a crosshatch over the stem of the tomatoes and lower them into the boiling water for about a minute to a minute and a half, then remove them to an ice bath for about 5 minutes. Once the tomatoes are cooled, the skin comes off easily. Give them a rough chop and set them aside. If you prefer a vegetarian style this recipe can be made without shrimp. 

    What can I substitute for the shrimp?

    This recipe is fantastic using smoked ham in lieu of or in addition to the shrimp. If using ham, cut about 1 to 2 cups of smoked ham into small cubes. Begin by sauteing the ham in about 2 tablespoons of bacon renderings or butter until browning on the edges, then remove it from the Dutch oven and proceed with the recipe from the beginning. Add the ham back to the Dutch oven when you add the eggplant. Also, substituting bacon grease for butter is a flavor enhancer.

    Do I have to use tomatoes?

    Nope, leave the tomatoes out if you prefer. This recipe will still be very delicious. 

    What can I substitute for the butter?

    You can use Olive Oil (or Vegetable Oil) in place of the butter. Use about ¼ cup to saute the onions. To prep, the casserole dish, add a little olive oil to a paper towel and wipe the inside. Sprinkle a little olive oil on top of the breadcrumbs before backing.

    You could also substitute about 4 to 6 tablespoons of bacon rendering for the butter to cook the onions. This is about 4 to 6 slices of bacon. You could even chop the bacon and leave it in for a nice flavor supercharge!

    How can I make this vegetarian?

    Leave out the shrimp. Use butter for a vegetarian and olive oil for a vegan version, but make sure that the other ingredients you may use align with those designations.

    coupon for Le Bon Papa Creole Seasoning

    a spoonful of eggplant casserole
    Sweet Daddy D's Creole Eggplant Casserole with Shrimp

    Here are some other Eggplant Recipes from Sweet Daddy D:

    • Cajun Eggplant Dressing
    • Crawfish Eggplant Rollatini
    • Shrimp Stuffed Eggplant

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    2.1K shares

    Yeah You Right!

    Recipe

    creole eggplant casserole in a baking dish with a spoon of casserole

    Creole Eggplant Casserole

    Eggplant with shrimp, baked with creole seasoning to a bubbly golden brown. A fabulous side dish or a special entree.
    4.34 from 15 votes
    Print Pin Rate
    Course: Main Dish, Side Dish
    Cuisine: Creole
    Keyword: eggplant
    Prep Time: 20 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 35 minutes
    Servings: 8 Servings
    Calories: 254kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 pound medium shrimp
    • 3 medium eggplants about 4 quarts-peeled and cut into small cubes
    • 8 tablespoons Butter in all
    • 3 cups yellow onion about 1 large onion-chopped
    • 1 bunch green onions about 1 cup chopped
    • 2 tablespoons garlic about 3-4 cloves-chopped
    • 2 cups peeled tomatoes 28 ounce can
    • 2 tablespoons Creole seasoning plus some for shrimp
    • ½ cup seasoned bread crumbs
    • To Taste Kosher Salt and Fresh Ground Pepper

    Here's What You Do

    Preparation

    • Peel, clean, devein and rinse shrimp. Chop shrimp into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
    • Peel the eggplant and cut into small cubes about ½ inch square; place in a bowl and mix in a little kosher salt. Set aside.
    • Chop the yellow onions, green onions, and garlic. If using fresh tomatoes, peel them (see Hints and Tips). Drain the tomatoes if using canned. Measure the butter, creole seasoning, and bread crumbs.

    Smother the vegetables

    • Melt 6 tablespoons butter over medium heat in a Dutch oven until bubbling.
    • Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
    • Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
    • Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
    • Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Don't add any accumulated liquid from the tomatoes. Saute for about 5 minutes.
    • Squeeze out any moisture that has accumulated with the eggplant. Add the eggplant cubes to the Dutch oven a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
    • Lower the heat to medium and simmer until the eggplant is starting to soften and the accumulating liquid is cooking off, which will take about 15 minutes.
    • When the eggplant is soft and starting to reduce, smash it down with a wooden spoon.
    • Add the shrimp and mix well. Continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
    • Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant mixture should tighten up a little, but don't overdo the bread crumbs. Taste for seasoning.

    Preparing to Bake

    • Preheat oven to 350 degrees Fahrenheit.
    • Spread a thin layer of butter inside of an oven proof casserole or baking dish.
    • Pour the eggplant mixture into the baking dish and spread out softly.
    • Sprinkle a thin layer of bread crumbs on top and place the remaining 2 tablespoons of butter, cut into 6 to 8 small dots, on top
    • Bake in a preheated 350-degree Fahrenheit oven for about 30 minutes or until it's bubbly on the edges and browned a little on top.

    Recipe Notes

    This eggplant casserole may even be more flavorful the day after you cook it.
    Leftovers can be kept in the fridge for 3 to 4 days if wrapped in airtight plastic wrap or aluminum foil. It may also be kept in the freezer for up to 6 months if in an airtight container.
    Defrost the casserole in the refrigerator for 24 hours, then cover with aluminum foil and bake in a preheated 350-degree oven until warmed through, probably about 30 to 45 minutes. 
    To peel fresh tomatoes, bring about 10 cups of water to a rolling boil. Slice a crosshatch over the stem of the tomatoes and lower them into the boiling water for about a minute to a minute and a half, then remove them to an ice bath for about 5 minutes. Once the tomatoes are cooled, the skin comes off easily, pull the seeds out and give the tomatoes a rough chop, and set them aside.
    If you prefer a vegetarian style this recipe can be made without shrimp. 
    This recipe is fantastic using smoked ham in lieu of or in addition to the shrimp. Also, substituting bacon grease for butter is a flavor enhancer. If using ham, cut about 1 to 2 cups of smoked ham into small cubes. Begin by sauteing the ham in about 2 tablespoons of bacon grease or butter until browning on the edges. Remove the ham from the Dutch oven and proceed with the recipe from the beginning. Add the ham back to the Dutch oven when you add the eggplant. 
     

    Nutrition

    Calories: 254kcal | Carbohydrates: 25g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 604mg | Potassium: 720mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1128IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 2mg
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    Reader Interactions

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    1. Shirelle Washington

      January 07, 2023 at 11:07 am

      5 stars
      I like everything about the presentation. Bon Appetit!

      Reply
      • Sweet Daddy D

        January 07, 2023 at 1:47 pm

        Yeah You Right, Shirelle!

        Reply
    2. Bonnie Cashen

      October 16, 2021 at 9:18 am

      Can I use seasoned panko breadcrumbs instead of regular ones for this dish?

      Reply
      • Sweet Daddy D

        October 16, 2021 at 9:23 am

        Hey, Bonnie. Yes, you can substitute seasoned panko for the breadcrumbs pretty much 1:1. Panko is a little coarser, as you know, so use your judgment when mixing it into the casserole. It should be fine...let me know how it turns out.

        Reply
    3. Robin

      September 02, 2020 at 8:47 am

      5 stars
      This is so very good! Simple to make. I can imagine it being as good without the shrimp. Looking forward to making again.

      Reply
      • Sweet Daddy D

        September 02, 2020 at 9:26 am

        Thank you, Robin. I am so glad you tried the recipe and you liked it! Actually, this recipe is good without the shrimp. I love the flavor of eggplant and find that it works all by itself.

        Reply
    4. Virginia Gross

      June 21, 2020 at 11:00 am

      5 stars
      Making this for Father’s Day today. It’s prepped to go in oven later. But I did a taste test to check for seasonings. It is fantastic! I feel so Cajun now. The flavors and textures are spot on. It smells so good in the house, too! I added 1 diced jalapeño but didn’t change anything else. Thank you for this keeper!

      Reply
      • Sweet Daddy D

        June 21, 2020 at 11:24 am

        Yeah You Right! Thanks!

        Reply

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