Creole Eggplant Casserole

Discover the rich, bold flavors of the South with this Creole Eggplant Casserole, a vibrant, veggie-packed dish that’s perfect as a main course or a hearty side. Featuring tender cubes of sautéed eggplant, the holy trinity of Creole cooking—onion, bell pepper, and celery—and a medley of spices, this casserole is a celebration of timeless Southern cuisine. Layers of diced tomatoes, Creole seasoning, and garlic infuse every bite with zesty, aromatic depth, while the addition of fluffy white rice creates a comforting base. Topped with a golden, crispy layer of Parmesan breadcrumbs, this baked casserole offers both irresistible texture and savory delight. Ready in just about an hour, it’s ideal for family dinners or gatherings, and the pop of fresh parsley makes it as beautiful as it is delicious. Perfect for lovers of Creole recipes, baked casseroles, and vegetarian comfort food!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 3 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 14.5 ounces Diced tomatoes, canned (with juices)
• 1 tablespoon Creole seasoning
• 1 teaspoon Paprika
• 2 cups Cooked white rice
• 1 cup Breadcrumbs
• 1 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and cut the eggplants into 1-inch cubes. Place them in a colander, sprinkle with a pinch of salt, and let them sit for 20 minutes to draw out bitterness. Rinse and pat dry.

Step 3

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, until softened.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the canned diced tomatoes with their juices, Creole seasoning, paprika, salt, and black pepper. Let the mixture simmer for 5-8 minutes, stirring occasionally.

Step 6

In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the eggplant cubes and cook for 8-10 minutes, stirring often, until softened and slightly browned.

Step 7

Remove both skillets from heat and combine the sautéed eggplant, tomato mixture, and cooked white rice in a large mixing bowl. Stir until evenly combined.

Step 8

Grease a 9x13-inch baking dish and transfer the mixture into the dish. Spread it out evenly.

Step 9

In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

Step 11

Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 12

Serve warm as a main dish or as a hearty side.

Nutrition Facts

Serving size	(2504.2g)

Amount per serving	% Daily Value*
Calories	2060.6

Total Fat 76.4g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 80mg	0%
Sodium 9065.2mg	0%
Total Carbohydrate 295.3g	0%
Dietary Fiber 56.3g	0%
Total Sugars 75.7g
Protein 76.6g	0%

Vitamin D 0IU	0%
Calcium 1266.7mg	0%
Iron 16.3mg	0%
Potassium 4599.6mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 14.1%

Carbs: 54.3%