Chef John Folse's Eggplant Casserole

Prep Time: 1½ Hours

Yields: 6 Servings


Typical of most vegetables served in South Louisiana, the eggplant is often prepared casserole-style. By combining meats, seafoods and vegetables, the Cajuns and Creoles are able to create much heartier dishes for their tables.


4 medium-sized eggplants, peeled and cubed

½ pound ground beef

½ pound ground pork

½ pound (150-200 count) shrimp, peeled and deveined

¼ pound butter

1 cup diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 cup chicken stock

salt and cracked black pepper to taste

2 cups Italian bread crumbs


Preheat oven to 375°F. Boil eggplant in lightly-salted water until tender and almost mushy. Drain and set aside. In a 4-quart saucepot, melt butter over medium-high heat. Sauté onions, celery, bell peppers and garlic 3-5 minutes or until vegetables are wilted. Add ground beef and pork and slowly cook 25-30 minutes or until golden brown and each grain of meat is totally separated. If meat has become too dry during cooking, slowly add a little chicken stock. Stir in cooked eggplant and shrimp. Cook approximately 30 minutes or until vegetables, meat and eggplant are well blended. Season with salt and pepper. Remove from heat and sprinkle in 1 cup of bread crumbs to absorb liquid. Place eggplant mixture in a baking dish and top with remaining bread crumbs. Bake 20-30 minutes or until golden brown.