Eggplant casserole is a versatile and satisfying dish that is relatively easy to make. Featuring eggplant as the star ingredient it's a tasty and nutritious meal.
I have a neighbor who I visit a lot, her name is Jane Theriot (Maw Jane) and this recipe is hers. Her eggplant casserole is famous among her family so naturally I wanted to know more.
I didn't grow up around this casserole, or even eggplant in general, so it was totally new to me. She agreed to allow me to share with my readers, as I found it the most delicious vegetable casserole I'd ever eaten.
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Why This Recipe
This recipe has a more southern feel to it. Cheesy, seasoned to perfection and filled with flavorful ingredients. I can't stress enough that the people that live down this bayou are amazing cooks, but especially the old timers.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe Walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Peel and dice the eggplants into even size pieces. Boil in water until tender then drain.
- Step 2: Mash the eggplant.
- Step 3: Chop the onion, bell pepper and celery as finely as possible.
- Step 4: Cook the onions etc with some butter, until soft.
- Step 5: Using a paper towel soak up the excess fluid from the mashed eggplant.
- Step 6: Add the onion mixture to the eggplant and mash together.
- Step 7: Place the Ritz crackers into a resealable bag and crush with a rolling pin (or something like it).
- Step 8: Add all ingredients together (reserve one cup of cheese) and mix until evenly combined.
- Step 9: Add to a baking dish, smooth evenly the top then sprinkle the remaining grated cheese on top. Cover with aluminum foil and bake for 25 minutes. Broil for another 5 minutes just until the cheese and turned golden brown.
Hint: Make sure to pick out the dark colored seeds (if any) as these can be rather bitter.
Recipe variations and substitute ideas
- Garlic - instead of ice berg lettuc
- Salt - if you find your Creole Seasoning does not have much salt add a little yourself.
- Olive Oil - Could be used to cook the onion mixture instead of butter. Or in addition to.
- Parmesan Cheese - Mix a little into the dish for added flavor.
- Crab Meat - This recipe is excellent with the addition of crab meat.
- Crawfish - As with the crab meat, crawfish works well too.
- Ground Meat - Turn this casserole into a meaty casserole and add some cook ground beef or venison.
Recipe Troubleshooting
It's too runny/mushy - this will happen if you don't work at removing the excess water from the eggplant with the paper towels. You may have also not added enough crumb to the mixture. I have found that the 3 cups of crumb, from both Ritz Crackers and Italian Breadcrumbs is the perfect ratio to bind it all together.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a pot to boil the eggplant, a skillet to precook the onions etc, a masher to mash the eggplant and an 11x7" baking dish.
You could use a 13x9" dish, but it may leave you with a thinner eggplant casserole slice.
I have some affiliate links in the recipe card below.
More casserole recipes I think you'll love
How to store leftovers
Either cover the casserole with plastic wrap or decant to an airtight container. Store in the refrigerator for up to 4 days.
This will freeze well so store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Smaller eggplants are actually better than the bigger ones as the bigger ones can be more on the bitter side.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Eggplant Casserole
Video
Equipment
- 1 4.5 Quart Pot
- 1 Baking Dish (11"x7")
Ingredients
- 5 Each Eggplants 3 Cups Mashed
- 1 Each Yellow Onion finely diced
- ½ Each Green Bell Pepper finely diced
- 2 Ribs Celery finely diced
- 3 Tablespoons Unsalted Butter
- 2 Each Large Eggs beaten
- ½ Cup Half and Half
- 2 Cups Ritz Crackers crushed
- 1 Cup Italian Breadcrumbs
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Creole Seasoning
- 4 Tablespoons Unsalted Butter melted
- 2-½ Cups Sharp Cheddar Cheese grated and divided
Instructions
- Peel and dice the eggplant into even sized cubes. Add to a large pot filled with water and boil until the eggplant has become tender.5 Each Eggplants
- Drain the eggplant, discard any dark colored seeds then mash the eggplant. Turn on your oven to 350°F.
- Chop the onion, bell pepper and celery in a food processor (if you don't have one chop by hand is fine, just get them really fine as you can).1 Each Yellow Onion, ½ Each Green Bell Pepper, 2 Ribs Celery
- Cook in a skillet with 3 tablespoons of butter, until soft.3 Tablespoons Unsalted Butter
- Take a paper towel and press into the mashed eggplant, soaking up the excess moisture. Repeat this if necessary.
- Add the onion mixture to the eggplant and mash together.
- Add the Ritz crackers to a large resealable bag and crush with a rolling pin.2 Cups Ritz Crackers
- Add this to the eggplant mixture, along with ¼ Cup melted butter, half and half, beaten eggs, breadcrumbs, 1-½ cups grated cheese and all the seasoning. Mix together well.2 Each Large Eggs, ½ Cup Half and Half, 1 Cup Italian Breadcrumbs, 1 teaspoon Old Bay Seasoning, 4 Tablespoons Unsalted Butter, 1 teaspoon Creole Seasoning
- Spread out into a greased 11x7" baking dish and top with the remaining cheese.2-½ Cups Sharp Cheddar Cheese
- Cover with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and turn the oven onto broil. This is just to brown the top, about 5 minutes should do it.
- Remove from the oven and allow to sit for 10 minutes before serving.
Notes
Nutrition
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