Eggplant Casserole
PREP TIME: 1 1/2 Hours

Typical of most vegetables served in South Louisiana, the eggplant is also prepared casserole style. By combining meats, seafoods and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.


  • 4 medium size eggplants, peeled and cubed
  • 1/2 pound ground beef
  • 1/2 pound (150-200 count) shrimp, peeled and deveined
  • 1/4 pound butter
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1/4 cup garlic, diced
  • 1 cup rich chicken stock
  • salt and cracked black pepper to taste
  • 2 cups seasoned Italian breadcrumbs

Pre-heat oven to 375 degrees F. Boil eggplant in lightly salted water until very tender and to the point of being mushy. Drain and set aside. In a 4-quart saucepot, melt butter over medium-high heat. Sauté onions, celery, bell pepper and garlic approximately 3-5 minutes or until vegetables are wilted. Add ground beef and slowly cook until golden brown and each grain of meat is totally separated, approximately 25-30 minutes. Once mixture is browned, add chicken stock, a little at a time, if the meat has become too dry during cooking. Add cooked eggplant and shrimp and continue cooking approximately 30 minutes longer or until all vegetables, meat and eggplant are well blended. Season to taste using salt and cracked black pepper. Remove from heat and sprinkle in one cup of bread crumbs to absorb most of the liquid. Place eggplant mixture in a baking dish and top with remaining breadcrumbs. Bake until breadcrumbs are golden brown.

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