Cajun Eggplant Casserole

3
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"I have just recently found out how wonderful eggplant ia. I have been trying it in many different ways and created this recipe. It is very simple to make. Add more chili if you love spicy. Substitute Mexican tomatoes if you can't find Chili and Lime. Use your favorite cheese on top. Preparation time does not include the 3/4 hour that you are sweating the eggplant. If you have a surplus of tomatoes us 3 fresh medium size tomatoes and up the chili flakes, add a teaspoon fesh lime juice."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (486 g)
  • Calories 237.2
  • Total Fat - 6.2 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 16.3 mg
  • Sodium - 397.1 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 9.4 g
  • Sugars - 16.7 g
  • Protein - 18.6 g
  • Calcium - 349.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375f.

Step 2

Place the slices of eggplant on a paper towel and sprinkle with salt, cover with another paper towel, let it sit for 3/4 hour.

Step 3

Wipe off any salt and dice the eggplant into 3/4 inch cubes.

Step 4

Place eggplant in a lightly oiled casserole dish large enough to hold the eggplant in a single layer.

Step 5

Add the onions, sprinkle with chili flakes, add garlic and bay leaf.

Step 6

Cover with tomatoes, sprinkle on the cheese and cover with foil.

Step 7

Place in oven bake 45 minutes, remove foil and bake for a further 15 minutes or until the cheese is golden. Allow to rest for a couple of minutes and serve.

Tips & Variations


No special items needed.

Related

Thomas Geren

Absolutely love it. I used the fire roasted diced tomatoes with chilies instead. Delicious.

review by:
(18 Feb 2020)