Eggplant Casserole

6 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
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A comforting Louisiana eggplant casserole with the holy trinity, cream of mushroom soup, and rice. Add shrimp for a seafood twist or keep it vegetarian—either way, this one-dish meal bakes up tender and satisfying in under an hour.

Ingredients

6 servings
  • 4 cooked eggplants, chopped
  • 1 stick margarine
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 (10 oz) can cream of mushroom soup
  • 1 1/2 cups cooked rice
  • 1 cup shrimp (optional)

Step-by-Step Instructions

  1. Sauté onions, celery, and bell pepper in margarine over medium heat until wilted, about 5-7 minutes.
  2. Add chopped eggplants and cook for a few more minutes. Add cream of mushroom soup, shrimp (if desired) and cook for about 10 minutes, stirring occasionally.
  3. Add cooked rice and mix well. Transfer mixture into a 2 quart casserole dish, cover and bake at 350°F for 20-25 minutes until heated through and bubbly.

Common Problems and Solutions

Q: Do I need to peel and salt the eggplants before cooking?

A: Since the recipe calls for cooked eggplants, yes—peel them first, cut into chunks, and you can optionally salt them to draw out bitterness, then boil or steam until tender before chopping and adding to the casserole.

Q: Can I make this ahead of time?

A: Absolutely. Prepare the entire casserole through step 2, refrigerate, and bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

Make sure your eggplants are fully cooked and tender before chopping them—undercooked eggplant will be tough and rubbery in the finished casserole. If your mixture seems dry, add a splash of chicken or vegetable broth before baking.

Ingredient Substitutions

  • margarine: butter or olive oil
  • cream of mushroom soup: cream of celery soup or homemade white sauce
  • shrimp: cooked chicken, crabmeat, or leave it out for vegetarian

Equipment Needed

  • Large skillet or sauté pan
  • 2 quart casserole dish with lid

Historical Context

Eggplant has been a Louisiana staple since the 18th century, and casseroles like this one make it hearty enough to serve as a main dish, especially when stretched with rice.