Eggplant Aubergine Creole Casserole
Savor the comforting flavors of the South with this Eggplant Aubergine Creole Casserole, a hearty and wholesome dish bursting with vibrant Creole seasoning and fresh vegetables. This layered casserole combines tender, golden-fried eggplant slices with sautéed onions, bell peppers, celery, and a rich tomato sauce infused with thyme and paprika. The addition of fluffy rice and a generous topping of melted cheddar cheese creates a satisfying and flavor-packed bake that's perfect for family dinners or potlucks. With its deep, smoky spices and a touch of cheesy indulgence, this easy-to-make casserole offers a taste of Louisiana cuisine right in your kitchen. Serve it warm with a sprinkle of fresh parsley for a restaurant-quality finish! Keywords: eggplant casserole recipe, Creole casserole, aubergine recipe, easy Southern dinner.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 4 tablespoons olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1.5 tablespoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups cooked rice
- 1.5 cups shredded cheddar cheese
- 2 tablespoons parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2-inch thick rounds and lightly sprinkle them with salt. Let them rest for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices on both sides until golden brown, about 2-3 minutes per side. Set the cooked slices on a plate lined with paper towels to absorb excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the diced onion, green bell pepper, and celery until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes (with juices), tomato paste, vegetable broth, Creole seasoning, thyme, paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
In a 9x13-inch baking dish, spread a thin layer of the tomato vegetable sauce on the bottom. Add a layer of fried eggplant slices, followed by half of the cooked rice. Sprinkle 1/2 cup of shredded cheddar cheese on top.
Repeat the layers—sauce, eggplant, rice—and finish with the remaining sauce. Sprinkle the remaining shredded cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley, if desired. Let the casserole sit for 5 minutes before serving.
Serve warm as a main dish or alongside a fresh salad.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 52.4 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1600 mg | 123% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
