T-Boy’s Eggplant & Corn Casserole


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. Feel free to add any meat or cheese to your liking.


  • 3 large eggplants peeled and cube
  • 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 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.

Step 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.

Step 3

Add corn to same pan over medium heat 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 saute and brown-not steam

Step 4

Remove from heat and stir in the cooked onions, eggplant and eggs mixing well.

Step 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.

Step 6

Pour mixture into large glass baking pan (un-greased), pat mixture down evenly.

Step 7

Top with remaining cheese, than bread crumb evenly over mixture. Bake at 350 degrees about 40 minutes. Let stand about 10 minutes and serve.


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