Crawfish Eggplant Casserole

8 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
4.0/5 (1)
Eggplant was a classic staple in Cajun Country. This crawfish and eggplant casserole came into fashion when crawfish also became a staple. Shrimp substituted for crawfish is hard to beat; shrimp compliments the taste of eggplant so well with the trinity of onions, celery, and bell pepper.

Ingredients

8 servings
  • 3 medium eggplants, peeled and quartered
  • 1 1/2 cup chopped onions
  • 1 cup green bell pepper
  • 1/2 cup chopped celery
  • 1 garlic clove, chopped fine
  • 1 tbsp oil (canola preferred)
  • 2 tbsp water
  • 1 pound crawfish tails rinsed or shrimp
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 4 slices bread, heel (nose) preferred broken in small pieces
  • 2 tbsp water
  • 1/3 cup seasoned bread crumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup green onions chopped
  • 1/4 cup chopped fresh parsley
  • 4 tbsp seasoned bread crumbs

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain well.
  3. Sauté onions, green pepper, celery and garlic in oil and 2 tablespoons of water until soft and clear (5 minutes).
  4. Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.
  5. Add bread pieces, 2 tablespoons water, 1/3 cup breadcrumbs, parmesan cheese, green onions and parsley. Mix well to combine.
  6. Place into a 9x13 casserole dish that has been coated with vegetable spray. Sprinkle with the remaining 4 tablespoons seasoned breadcrumbs. Bake at 350 degrees for 30 minutes until golden and bubbly.

Common Problems and Solutions

Q: Why is my eggplant casserole watery?

A: Make sure to drain the parboiled eggplant very well and let it sit in a colander for a few minutes. Eggplant holds a lot of water, and if it's not properly drained, it will make the casserole soggy.

Q: Can I use frozen crawfish tails?

A: Yes, but thaw them completely and drain well before using. Frozen crawfish release moisture as they thaw, so pat them dry with paper towels to prevent excess liquid in the casserole.

Q: Why does the recipe list breadcrumbs twice?

A: The 1/3 cup gets mixed into the casserole for body and texture, while the 4 tablespoons are sprinkled on top for a golden, crispy crust.

Tips and Techniques

For best results, use fresh crawfish tails when in season, but frozen works well too. If using shrimp, consider leaving them slightly larger than bite-size so they don’t disappear into the casserole. The heel (end pieces) of bread work great because they’re drier and absorb flavors better.

Ingredient Substitutions

  • crawfish tails: medium shrimp, peeled and deveined
  • fresh eggplant: frozen eggplant
  • seasoned breadcrumbs: plain breadcrumbs plus 1/2 tsp Italian seasoning

Equipment Needed

  • Large pot for parboiling eggplant
  • 9x13 inch casserole dish
  • Large skillet or sauté pan
  • Colander for draining

Historical Context

Eggplant has been a garden staple in South Louisiana since the early Acadian settlers, but pairing it with crawfish in a casserole became popular in the latter half of the 20th century as crawfish farming made the tails more readily available year-round.