Crabmeat and Eggplant Casserole from Chef Don Bergeron


2 medium eggplant (about 3-4 pounds)
4 ounces (1/2 stick) butter
1 and 1/2 cups red onion, diced
5 toes garlic, chopped
14 oz. can petite diced tomatoes, drained
1 pound crabmeat, picked free of shells
salt to taste
black pepper to taste
cayenne pepper to taste
1 Tbsp. chicken base, optional
1/2 cup sliced green onions
1/4 cup chopped parsley
1 cup plain or Italian breadcrumbs (plus additional for topping)
Parmesan cheese, optional


  • Peel and cube eggplant and soak in salted water for fifteen minutes.
  • Bring a large pot of water to boil and blanch eggplant for ten minutes in lightly salted water.
  • Remove to a colander and drain well pressing out the excess water.
  • In a large heavy bottom pot heat butter over medium high heat and add red onion and garlic.  When vegetables become tender add drained tomatoes and blanched eggplant.
  • Season to taste with salt, peppers and base.  If using Italian breadcrumbs remember that this will add salt to dish so be wary when adding salt at this point.
  • Simmer on low for about fifteen minutes and fold in crabmeat.
  • Remove from heat and fold in breadcrumbs.
  • Place in a large casserole and spread out evenly.  Sprinkle lightly with breadcrumbs and parmesan cheese.
  • Bake in a preheated 350-degree oven for thirty minutes or until hot.

Serves 6-8 people