Best 2 Cajun Eggplant Casserole Recipes

Welcome to the world of culinary delights, where taste buds awaken and hearts are filled with joy! In this article, we embark on a flavorful journey to discover the best recipe for Cajun Eggplant Casserole, a dish that tantalizes the senses with its harmonious blend of spices, textures, and aromas. As you explore the diverse culinary landscape, you will uncover culinary secrets and techniques that will elevate your cooking skills and transform your kitchen into a symphony of flavors. Prepare to embark on a culinary adventure that will leave you craving more with every bite.

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EGGPLANT CASSEROLE WITH RED PEPPER PESTO AND CAJUN BREADCRUMBS

Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs image

Provided by Bobby Flay

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

8 baby Italian eggplants, sliced lengthwise 1-inch thick
Canola oil
Kosher salt and freshly ground black pepper
4 grilled or roasted red peppers, skin and seeds removed and chopped
3 tablespoons pine nuts
3 cloves garlic
2 teaspoons fresh thyme leaves
1/2 cup olive oil
3/4 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced, weighted for a for a few hours to remove excess liquid
2 tablespoons fresh oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup canola oil
2 cloves garlic, smashed to a paste
1 teaspoon Spanish paprika
Pinch cayenne
6 slices day old Italian bread, crusts removed, coarsely ground in food processor
3 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup spice rub from Cajun-rubbed spiced turkey

Steps:

For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.
Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.
Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.
For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper.
While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.

CAJUN EGGPLANT CASSEROLE

Cajun Eggplant Casserole image

Many years ago I had a wonderful, spicy eggplant dish at a buffet deep in the bayous of Louisiana. It was so different and flavorful that I just had to duplicate that recipe! Here it is and it is my own creation.

Provided by Lori Harbin-Combs

Categories Casseroles

Time 1h

Number Of Ingredients 12

Ingredients

1 med. or 2 small eggplants
2 medium chopped onions
1 stick melted butter
4 egg yolks, slightly beaten
1/2 c grated parmesan cheese
1 tsp salt
8 c fresh french, italian or sour dough bread crumbs
1/2 c milk
1/2 tsp cayenne pepper
1/2 tsp baking powder
1 lb sharp cheddar, grated
1 tsp tony chachere's original creole seasoning

Steps:

1. Dice unpared eggplant in 11/2 in cubes. Cook eggplant and chopped onion in boiling water to cover for 20 min. or till tender. Drain and mix with all ingredients except grated cheddar and creole seasoning.
2. Place mixture into greased casserole and add grated cheddar and creole seasoning on top.
3. Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.

Tips:

Choose the right eggplant: Look for firm, smooth eggplants with no blemishes. Avoid any that are bruised or have soft spots.
Slice the eggplant evenly: This will help them cook evenly. You can use a sharp knife or a mandoline to slice the eggplant.
Salt the eggplant slices: This will help to remove some of the bitterness. Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for 30 minutes, then rinse them off and pat them dry.
Use a good quality olive oil: This will help to give the dish a rich flavor. Don't use extra virgin olive oil, as it can be too bitter.
Don't overcrowd the pan: When browning the eggplant slices, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a variety of spices: Cajun seasoning is a great way to add flavor to this dish. You can also add other spices, such as garlic powder, onion powder, and paprika.
Don't overcook the eggplant: The eggplant should be tender, but not mushy. Overcooked eggplant will become slimy.
Serve the casserole hot: This dish is best served hot out of the oven. You can garnish it with fresh parsley or cilantro.

Conclusion:

This Cajun eggplant casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant. The combination of flavors and textures in this dish make it a real winner. So next time you're looking for a new and exciting way to cook eggplant, give this Cajun eggplant casserole a try. You won't be disappointed!