Eggplant Casserole II

12 servings Prep: 20 m Cook: 1 h 20 m Total: 1 h 40 m Intermediate
5.0/5 (1)
A hearty Louisiana eggplant casserole layered with fresh sausage, the holy trinity, cornbread stuffing, and melted cheddar cheese. A comforting side dish that’s perfect for potlucks and family gatherings.

Ingredients

12 servings
  • 3 large eggplants, peeled and diced
  • 1/2 lb fresh sausage meat
  • 1 cup each of chopped onion, bell pepper, celery
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (6 1/4 oz) package cornbread stuffing mix
  • 2 cups grated cheddar cheese
  • Green onions (onion tops) to taste

Step-by-Step Instructions

  1. Peel and dice the eggplant. In a medium saucepan, cook the eggplant in salty water until tender, about 15-20 minutes. Drain well. Mash and then set aside.
  2. Sauté sausage meat in skillet over medium heat until well done, about 8-10 minutes. Drain all grease (fat and oil) and set aside.
  3. In the same skillet, sauté onions, bell pepper and celery until softened, about 8-10 minutes. Add green onions and cook 2 more minutes.
  4. Prepare stuffing mix according to package directions.
  5. Preheat oven to 350°F. In a shallow baking dish, mix the eggplant, sausage, onion mixture, salt and pepper with the prepared stuffing mix. Top with shredded cheese.
  6. Bake at 350°F for 20-25 minutes until cheese is melted and bubbly.

Common Problems and Solutions

Q: Why is my eggplant mushy?

A: Don't overcook the eggplant in the initial boiling step. Cook just until tender (15-20 minutes), then drain it very well and mash lightly. Excess water will make the casserole soggy.

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the casserole up to the baking step, cover and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if starting from cold.

Tips and Techniques

Make sure to drain the eggplant very well after boiling—excess moisture will make the casserole watery. You can even press it gently with paper towels. If you can’t find fresh sausage, the mixture of equal parts ground beef and pork suggested in the notes works perfectly.

Ingredient Substitutions

  • fresh sausage meat: equal portions ground beef and ground pork mixed together
  • cornbread stuffing mix: regular stuffing mix or cubed day-old cornbread
  • cheddar cheese: Monterey Jack or a Cheddar-Jack blend

Equipment Needed

  • Medium saucepan for boiling eggplant
  • Large skillet for sautéing
  • Shallow baking dish (9x13 recommended)
  • Potato masher or fork for mashing eggplant

Historical Context

Eggplant casseroles became popular in Louisiana as a way to use the abundant summer eggplant harvest. Combining it with cornbread stuffing creates a uniquely Southern comfort dish that stretches the vegetables to feed a crowd.