Baked Eggplant
Ingredients
6
servings
- 3 cups eggplant, peeled and cubed
- 1 tbsp butter
- 2 eggs, slightly beaten
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup cheese, shredded (cheddar or your favorite)
- 1 tbsp bell pepper, chopped fine
- 1 tbsp onion, chopped fine
- Bread crumbs for topping
Step-by-Step Instructions
- Preheat oven to 350°F. Grease an 8x8 baking dish with the butter.
- If using raw eggplant, you may want to parboil the cubed eggplant for 5-7 minutes until tender, then drain well before proceeding.
- In a large mixing bowl, mix the eggplant, beaten eggs, milk, salt, pepper, bell pepper, and onion until well combined.
- Pour mixture into the prepared baking dish. Alternatively, you can layer eggplant, then cheese, repeating the layers. Top with bread crumbs.
- Bake 25-30 minutes at 350°F or until cheese is melted and bubbly and the top is golden brown.
Common Problems and Solutions
Q: Should I peel the eggplant before using it?
A: Yes, most Cajun cooks peel eggplant for casseroles to avoid any bitterness from the skin. The flesh becomes nice and tender when baked.
Q: Do I need to cook the eggplant first?
A: The recipe works either way, but parboiling the cubed eggplant for 5-7 minutes until tender helps ensure even cooking and removes excess moisture. Drain well before mixing.
Q: Why is my casserole watery?
A: Eggplant releases moisture as it cooks. Make sure to drain well if you parboil it first, and don't skip the bread crumb topping which helps absorb excess liquid.
Tips and Techniques
For extra flavor, add a few dashes of hot sauce or Cajun seasoning to the egg mixture. The cheese choice is flexible—sharp cheddar adds nice flavor, but mild cheddar or even Monterey Jack works well.
Ingredient Substitutions
- milk: heavy cream or half-and-half
- cheese: Pepper Jack cheese
- bread crumbs: crushed crackers or panko
Equipment Needed
- 8x8 inch baking dish
- Large mixing bowl
- Pot for parboiling (optional)
