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 teaspoon. basil leaves 2 cubes chicken bouillon 8 oz. American cheese 8 oz. smoked sausage 2 cups plain breadcrumbs ¼ teaspoon. black pepper (optional) ¼ cup parsley, finely chopped 1 cup green onion, chopped salt to taste

Nutritional information

No nutrition information available


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.