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Eggplant (Aubergine) Creole Casserole

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“tasty and easy recipe. serve with a garden green salad, with large slivers of parma cheese and a glass of red wine. Delicious.”

Ingredients Nutrition


  1. Wash and slice the eggplant.
  2. Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  3. Rinse salt off well, and pat dry on towelling.
  4. Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  5. Arrange eggplant in the bottom of a 9 x 13 baking pan.
  6. Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  7. Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  8. (or use peanut oil which does not get too absorbed into vegie.).
  9. After layering into your baking dish set oven to 350 degrees F.
  10. Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  11. Add the tomatoes and cook two minutes.
  12. Add the paste, and water and spices.
  13. Cook until thickened.
  14. Pour over the eggplant evenly.
  15. Sprinkle with the romano cheese.
  16. Sprinkle with the cheddar cheese.
  17. Sprinkle with the black pepper freshly ground.
  18. Bake in the oven until cheese is melted and browned and all is heated thru.
  19. approximately 15 to 20 minutes.
  20. As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  21. So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  22. Alternative topping.
  23. 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

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