Eggplant Casserole with Shrimp, or Creole Eggplant Casserole, is a rich combination of eggplant, onions, and tomatoes with Gulf Shrimp and simple Creole seasonings baked in a delicious casserole. Eggplant and Shrimp are stars of Creole and Cajun recipes and provide that unique South Louisiana vibe. This eggplant casserole can be an elegant side dish or a special main dish. It's simple to prepare and makes any meal more special.
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Eggplant in South Louisiana Cooking
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 Eggplant Casserole with Shrimp recipe is just one example of the versatility of this vegetable (OK, technically a fruit, but who's counting?). Its creamy texture and delicate flavor go well with many 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 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 a fruit. Regardless, eggplant is special and this Creole Eggplant Casserole shows off just how special it is.
Here’s What You Need
A complete list of ingredients with quantities can be found in the Printable Recipe Card at the end of this article.
Ingredient Notes
- Eggplant: Use Purple Globe Eggplant also called American Eggplant, or their slightly smaller and thinner relative, the Italian Eggplant. These are usually available in most grocery stores.
- Shrimp: Either fresh or frozen shrimp can be used in this recipe. Use medium size shrimp. Shrimp sizes can be confusing, so check out my article What Size Shrimp Do I Need? for a little clarification on how that works.
- Tomatoes: Use whole, peeled, and deseeded tomatoes, either canned or fresh. If using fresh tomatoes, make sure they are very ripe. Place fresh or canned tomatoes in a strainer or colander to drain off as much liquid as possible. If you're unsure how to peel a fresh tomato, check out my article How to Peel Fresh Tomatoes.
- Breadcrumbs: I developed this recipe using seasoned breadcrumbs. Plain breadcrumbs also work.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, an all-purpose, no-salt, no-MSG Creole or Cajun seasoning. If you use a seasoning that contains salt, don't add salt to the recipe until you taste it.
- Other Sources of Salt: Other sources of salt in this recipe are butter and breadcrumbs.
Common Substitutes
What can I substitute for the shrimp? You can use smoked ham instead of or in addition to the shrimp. Cut 1 to 2 cups of smoked ham into small cubes, then lightly brown them in butter. Remove the browned ham from the Dutch oven and add it back with the eggplant.
What can I substitute for the butter? Margarine, olive oil, vegetable oil, and bacon renderings are good substitutes for butter.
Use about ¼ cup of bacon renderings (4 slices of bacon), margarine, olive, or vegetable oil to saute the onions. To prep the casserole dish, add any of these to a paper towel and wipe the inside. Sprinkle a little olive oil on top of the breadcrumbs before backing.
What can I substitute for breadcrumbs? I use seasoned breadcrumbs, but plain breadcrumbs work well. You can substitute panko or fresh, homemade breadcrumbs. Whichever you choose, add them to the recipe a little at a time so you don't add too much.
Cookware
Preparing Eggplant Casserole with Shrimp does not require any special equipment.
The filling should be made in a Dutch Oven and an ovenproof casserole or baking dish (approximately 3-quart size). Other than these, your regular prep equipment should be used. I did find this Strainer and Vegetable Peeler very useful while preparing this recipe.
Hints and Tips (FAQ)
You can peel fresh tomatoes easily by slicing a cross hatch on the stem end, then dipping the tomato for a few minutes in rapidly boiling water. Remove them to an ice bath for a few minutes, then the peeling should come off easily. For a detailed explanation, with photos, check out my article How to Peel Tomatoes.
Nope, leave the tomatoes out if you prefer. This recipe will still be very delicious.Â
Eggplant skin is edible, so peeling is not necessary in most cases. However, for this recipe, I suggest peeling the eggplant. Leaving the skin on the small cubes will probably create a less-than-optimal mouth feel.
I'm not an expert dietitian, but just leave the shrimp out. Make sure that the other ingredients (like the butter and breadcrumbs) coincide with your dietary preferences.
Eggplant provides antioxidants that are beneficial to brain and heart health. Read more about this and other nutritional characteristics of eggplant in this article from our friends at Health(.com).
Keys to the Best Eggplant Casserole with Shrimp
It's a simple recipe, but there are times I could have done better. Keep these things in mind while you prepare this recipe:
- Use the freshest and highest quality ingredients available to you.
- Whether you use canned or fresh tomatoes, drain them in a colander or strainer while you prepare the remaining ingredients.
- Don't skip the salting of the eggplant step. Once you have added salt to the eggplant, let it sit in a colander or strainer over a bowl for at least 15 minutes, but 30 minutes is better. When you are ready to add the eggplant, blot it with a paper towel and squeeze some water out of the cubes. Much of the remaining water will be eliminated by simmering the mixture until it is. 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 "bready". We want the flavor of the eggplant to shine.
Here’s What You Do
First...you have a beer. This simple recipe is made even simpler with a little preparation. Before you do anything else, enjoy a beer while you read the recipe all the way through. You will get in the right frame of mind while you learn what ingredients you need and what you’ll do with them. Then, 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
Preparing each ingredient before cooking makes the process easier and more fun. Most of the work is done before you even light the stove!
Lagniappe 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.
- Peel, clean, devein, and rinse the shrimp. Pat them dry with paper towels and give the shrimp a rough chop. Place the chopped shrimp in a glass bowl and mix a generous sprinkle of creole seasoning into the shrimp. Set the shrimp aside.
- Remove the stem and peel the eggplant; chop the eggplant into ½-inch cubes; place them in a bowl and mix in about 1 teaspoon of kosher salt.
- Chop the yellow onions, green onions, and garlic.
- Peel and deseed fresh tomatoes or drain canned tomatoes. Drain the tomatoes in a colander and reserve the liquid. Chop the fresh tomatoes.
- Measure the butter, creole seasoning, and bread crumbs.
Preheat the oven to 350 degrees Fahrenheit.
Lagniappe Tip: The salt will draw out moisture. Once cubes, sprinkle with about 1 teaspoon of salt and place them in a colander set over a bowl. When you are ready for them, blot the eggplant with a paper towel and lightly squeeze out any remaining liquid before using the eggplant.
Start by smothering the vegetables
What happens in this step? The flavor of this recipe starts by cooking the vegetables and seasonings together to form a flavorful foundation.
- Add the butter to a Dutch oven over medium heat. When the butter starts to foam, add the yellow onions and saute them until they clear, which should take about 5 to 8 minutes.
- Next, add the garlic; saute until it is aromatic, which should take only about 2 minutes.
- Add the green onions, kosher salt, black pepper, and 2 tablespoons of creole seasoning. Continue to stir for another couple of minutes.
- Add the tomatoes. For fresh tomatoes, crush each tomato by hand as you add them and chop fresh tomatoes. Mix the tomatoes thoroughly into the eggplant and simmer for about 5 minutes.
- Increase the heat to high, then add the cubed eggplant by hand, a little at a time. (See the Lagniappe Tip below). Don’t include any water that may have accumulated in the bowl. Once all the eggplant has been added, reduce the heat to medium-high.
- Cook, stirring often for 10 to 15 minutes, uncovered. The eggplant will soften and give off liquid which will cook off. Smash the larger pieces with a wooden spoon. You are ready for the next step when any water has cooked off.
Lagniappe Tip: Before adding the eggplant, you should blot it with a paper towel to remove the surface moisture. Use your hand to squeeze as much moisture out of the eggplant as possible. Discard all the water that came from the eggplant.
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.
- Add the shrimp a handful at a time, stirring thoroughly before adding more shrimp. Continue to cook for about 5 to 10 minutes, stirring regularly, until the liquid has reduced significantly.
- Remove the Dutch oven from the heat and add enough breadcrumbs to achieve the consistency of stuffing or filling. Mix well, then set aside.
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.
- 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.
- Bake the casserole in a preheated 350 degrees Fahrenheit oven for 30 minutes or until it's bubbly on the edges and browned on top. Remove the casserole from the oven and allow it to sit for 10 minutes before serving.
Serving Suggestions
Eggplant Casserole with Shrimp is a premium side dish, perfect with any meal you want to elevate to "great". With the richness of the eggplant and shrimp, it's also a perfect main dish that only needs a nice green salad, like this Sensation Salad, to make it a great light meal.
Eggplant Casserole with Shrimp is the perfect partner for these great recipes:
Here are some other Eggplant Recipes from Sweet Daddy D:
Tips for Leftovers
This eggplant casserole will be even more flavorful the day after you cook it. I love it when that happens!
- Allow the casserole to cool to room temperature before storing it in the refrigerator or freezer. If you can't cool it down within 2 hours, I suggest placing the casserole in a bowl of ice to cool it quickly.
- Keep leftovers in the refrigerator airtight in plastic wrap or aluminum foil for 3 to 4 days.
- The best storage is in a zero-degree Fahrenheit freezer, wrapped airtight, or in an airtight container. It may be kept in the freezer for up to six months.
- Defrost the casserole in the refrigerator for 24 hours, then cover with aluminum foil and bake in a preheated 350-degree oven until warmed, probably about 30 to 45 minutes.
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Yeah You Right!
Publishers Note: This recipe and article were originally published in January 2018. I am re-publishing it now with a better web-friendly structure, clearer instructions, and updated images. I hope this improves your experience.
Recipe
Eggplant Casserole with Shrimp
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
- ½ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Here's What You Do
Preparation
- Peel, 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; set aside.
- Peel the eggplant and cut into ½ inch cubes; place them in a colander set over a bowl; mix in a little kosher salt. Set aside.
- If using fresh tomatoes, peel them (see Hints and Tips). Drain fresh or canned tomatoes.
- Chop the yellow onions, green onions, and garlic. 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.
- Increase the heat to high. Squeeze out any remaining moisture in the eggplant, and add them to the Dutch oven a little at a time. Do not 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; add the bread crumbs a little at a time; 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
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Jennifer
Made this today using fresh ingredients from our garden. I used crawfish instead of shrimp since I had it on hand. This recipe did not disappoint! Very spicy so back off your creole seasoning if you don't like it that way. I wouldn't change a thing for friends and family though. We like heat and spice at our table!!
Sweet Daddy D
Thanks for giving my recipe a try, Jennifer. So glad you liked it and took the time to let me know!
Jennifer
I enjoyed reading the recipe ( with beer in hand) as much as I did making it! And o'course a splash of beer made it in the dish for good luck! Thank you for posting it, it was just what I was looking for. I can't wait to try more of your recipes!!
Sweet Daddy D
Thanks so much, Jennifer. A splash of beer never hurts! I appreciate the kind comments, thanks for trying the recipe, very happy you liked it.
Cherish from Franklin on the bayou
Oh my goodness if this don’t taste like Granmothers’!!! No tomatoes and added rice. Not much. Lawd Have Mercy! I hurt myself. Used Tony’s! Thanks sweet daddy for the memories it brought back
Sweet Daddy D
My Cherish! Thanks for giving it a try, and I like your personnalisations! You could make it even better and switch out that Tony's for some of my Le Bon Papa Creole Seasonings...and throw 5 Stars on the recipe! Happy Holidays...I grew up just down the road from you in Morgan City!
Christal
Can you prepare the Eggplant Dressing a day or two before Thanksgiving and bake that morning? Especially if I wait and add the breadcrumb topping the morning I bake it?
Thanks!
Sweet Daddy D
Hi, Cristal. That will work. I agree, don't put the breadcrumb topping on until right before you bake it. Make sure to cover the casserole tightly before you refrigerate it so that it's airtight. Take it out of the fridge a little while before baking so it doesn't go into the oven very cold. Enjoy, let me know how it turns out.
Jodi
I added red bell pepper and celery. Omitted tomatoes. Added a bit of stock as needed for moisture. And added parmesan cheese with bread crumbs. I halved the cajun spice. And found it a bit spicy for me but husband loved it. Baton rouge native...
Sweet Daddy D
Sounds great, Jodi. Thanks for giving my recipe a try.
Brian Ladner
Awesome thank you for recipe it was extra fabulous
Sweet Daddy D
Yeah you right, Brian. Thanks for giving it a try.
Laurie Laville
Delicious!!! I used frozen shrimp and some Tony Chachere's seasoning. Man, talk about good! It's like my grandmother used to make! Loving this!
Laurie Laville
Baton Rouge, LA
Sweet Daddy D
Yeah you right, Laurie Laville! Thanks for giving it a try and that it reminded you of your grandmother. You should try it with my Le Bon Papa Creole Seasoning!
Jaye Irie
Wah Gwan from Maryland. I needed a quick side dish for eggplant and shrimp for Easter dinner. This recipe was super easy and passed the chef taste test. I added cumin and curry on the shrimp and a dab in the tomato and onion mixture. I also added a dash of ginger paste. I used one 16oz can of petite diced tomatoes and 2 tablespoons of ketchup (Lazy for no other reason). Delicious! It's chilling in the fridge awaiting transport to Spotsylvania, VA. I must order some of the Le Bon Papa seasoning!
Sweet Daddy D
Wow, Wah Gwan. That sounds interesting, glad it worked for you.
Vetra
Oh yes, I like chop up the eggplant and boil it in water and chicken stock and drain it.
Sweet Daddy D
That sounds like a great way to do it, Vetra. The chicken stock will add a bunch of flavor and the Mozz cheese sounds good.
Vetra
I haven’t fixed this casserole in while. I almost forgot it. I like to add mozzarella cheese in the mix and on top.
Shirelle Washington
I like everything about the presentation. Bon Appetit!
Sweet Daddy D
Yeah You Right, Shirelle!
Bonnie Cashen
Can I use seasoned panko breadcrumbs instead of regular ones for this dish?
Sweet Daddy D
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.
Robin
This is so very good! Simple to make. I can imagine it being as good without the shrimp. Looking forward to making again.
Sweet Daddy D
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.
Virginia Gross
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!
Sweet Daddy D
Yeah You Right! Thanks!