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Eggplant Casserole

This dish is a fine delicacy that has a cajun quality. My recipe is most enjoyed as an entre, but can certainly be used as a Horsd'oeuvres with white wine and sourdough."


8 medium eggplants, peeled and cut into ½"-thick dice
2 cups onions cut into ⅛ to ¼"-thick dice
1 cup celery cut into ¼"-thick dice
2 cups bell pepper cut into ¼"-thick dice
3 cups margarine, melted
2 bay leaves
2 cloves garlic, crushed
¼ tsp. basil leaves
2 cubes chicken bouillon
8 oz. American cheese
8 oz. smoked sausage
2 cups plain breadcrumbs
¼ tsp. black pepper (optional)
¼ cup parsley, finely chopped
1 cup green onion, chopped
salt to taste


Immerse diced eggplant in boiling water for 5 minutes.
Remove,drain, and set aside.
In a 2-gallon pot, sauté onions, celery, and bell pepper in margarine for 4 minutes over medium heat.
Add eggplant, bay leaves, garlic, basil leaves, and chicken bouillon.
Cook for an additional 4 minutes.
With heat now turned to simmer, add American cheese and fold until cheese is thoroughly melted.
Remove and discard smoked sausage casing.
Finely shred sausage through a food processor until almost pureed.
Remove from the processor and add to casserole.
Add plain breadcrumbs, black pepper if desired, parsley, green onion, and salt.
Transfer Contents to a casserole dish and bake at 350 degrees for 15 Minutes.

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Nutritional Information
Per Serving

no nutrition information available