T-Boy's Eggplant & Corn Casserole

8 servings Prep: 30 m Cook: 1 h 30 m Total: 2 h Intermediate
4.0/5 (4)
Eggplant is a big favorite in many areas of the South. I first saw this recipe in a cookbook by Chef Paul Prudhomme and added a little more lagniappe to this great recipe with cubed ham, sharp cheddar, and sweet corn. Feel free to add any meat or cheese to your liking.

Ingredients

8 servings
  • 3 large eggplants peeled and cubed
  • 2 cups water
  • 2 sticks unsalted butter
  • 3 cups diced onion, in all
  • 2 cups fresh or frozen corn
  • 2 large eggs, beaten
  • 1 diced green bell pepper
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp (each) red, black and white pepper
  • 2 cups grated sharp cheddar
  • 1 1/2 cup garlic flavored bread crumbs
  • 3 cups cubed ham
  • 1 cup grated Parmesan cheese

Step-by-Step Instructions

  1. Place eggplant and water in 4 qt pot, cover and bring to a boil. Reduce heat and simmer until eggplant is tender, about 30 minutes, stirring occasionally. Drain well in colander with bowl underneath. Save 1 cup eggplant water.
  2. Heat butter in a large saucepan over medium heat until about half melted. Add 2 cups of onions and sauté (caramelize) until well browned about 20 minutes, stirring occasionally. Remove pan from heat and transfer onions to bowl with slotted spoon leaving as much butter as possible.
  3. Add corn to same pan over medium heat and cook about 5 minutes. Add ham and cook another 8 minutes, stirring and scraping pan bottom well (add more butter if needed). Ham will produce water when cooking - strain, add butter to sauté and brown, not steam.
  4. Remove from heat and stir in the cooked onions, eggplant and eggs mixing well.
  5. Add the remaining 1 cup of onions, bell pepper, garlic, salt, peppers, 1 cup cheddar cheese, 1/2 cup Parmesan cheese, 1 cup bread crumbs and the eggplant stock, mixing well.
  6. Pour mixture into large glass baking pan (un-greased), pat mixture down evenly.
  7. Top with remaining cheese, then bread crumbs evenly over mixture. Bake at 350 degrees about 40 minutes. Let stand about 10 minutes and serve.

Common Problems and Solutions

Q: Why is my casserole watery?

A: Make sure to drain the eggplant well after boiling and save only 1 cup of the cooking liquid. Also, when cooking the ham, if it releases too much water, drain it off and continue cooking in butter to brown rather than steam - this is key to avoiding a soggy casserole.

Q: Can I prepare this ahead of time?

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

Tips and Techniques

Take your time caramelizing those onions - the full 20 minutes is worth it for the deep, sweet flavor they add. Don’t rush this step. Also, make sure to scrape up all the browned bits from the bottom of the pan when cooking the corn and ham - that’s pure flavor.

Ingredient Substitutions

  • sharp cheddar cheese: Monterey Jack or Gouda
  • cubed ham: smoked turkey, cooked chicken, or leave out for vegetarian version
  • garlic flavored bread crumbs: plain bread crumbs plus 1 tsp garlic powder, or panko

Equipment Needed

  • 4 quart pot with lid
  • Large saucepan or skillet
  • Colander
  • Large glass baking dish (9x13 inch)
  • Slotted spoon

Historical Context

Chef Paul Prudhomme popularized Louisiana cooking beyond the state’s borders in the 1980s and 90s. This recipe shows how home cooks take restaurant chef techniques and adapt them with their own touches - the “lagniappe” that makes every family’s version unique.