Creole & Cajun/ Dinner/ Foods of the World/ Mardi Gras/ Side Dishes/ Southern Recipes/ Uncategorized/ Vintage Recipes Modernized

Eggplant and Corn Casserole

Eggplant and Corn Casserole is one of those fantastic tasting Southern delights that melt in your mouth. It may be an old-fashioned hearty side dish, but I can guarantee that it will fly off the table in no time flat. It’s perfect for family gatherings, church outings, and potlucks.

This side dish is easy to make yet requires a little love and patience when prepping because there are a few steps to preparing the Eggplant and Corn Casserole before placing it in the oven to bake to perfect perfection. Trust me, and those few extra steps are worth it.

 

Eggplant and corn casseroleGenerally, eggplant season is in full swing in most states from July to about October. However, I live in the sunshine state, and we have access to eggplants almost all year round, as do most of the other Southern States. Please take a peek at your produce section chances are you will see them even at this time of the year.

My grandmother’s recipe originally called for freshly cut corn on the cob. This ingredient can easily be substituted with a quality brand organic frozen corn. I don’t recommend using canned corn for the recipe. It’s just not the same when it comes to the texture or taste.

 

eggplant and corn casseroleSo what is this Eggplant and Corn Casserole consist of? It’s a combination of chopped eggplant, unsalted butter, chopped onions, fresh corn cut off the cob or organic frozen corn, eggs, green bell peppers, minced garlic, kosher salt, ground pepper, cayenne pepper Or Cajun Seasoning,  grated cheddar cheese, butter crackers, and optionally garnished with fresh parsley or green onions.

 

 

Shopping List for Eggplant and Corn Casserole

  • Eggplants 
  • Unsalted butter
  • Yellow onions 
  • Corn fresh or frozen organic corn
  • Eggs 
  • Green Bell peppers
  • Minced Garlic
  • Kosher salt
  • Ground pepper
  • Cayenne Pepper 
  • Cajun Seasoning
  • Cheddar cheese
  • Butter crackers
  • Parsley or green onions

 

 

Notes on Ingredients:

Eggplant– Be sure the eggplants you purchase are a vibrant purple with no blemishes on the skin.
Unsalted butter- You will want to use unsalted butter instead of salted butter or margarine. You can always add more salt, but you can’t take it out. Using unsalted butter gives you a little more control over the recipe.
Yellow onions– There are several types of onions, all with a different flavor and use. The yellow onions are essential in the recipe, so be sure not to substitute them with white, Spanish, red, or Vidalia onions.
Corn– Freshly cut corn off the cob works best in this recipe, but I often substitute it with organic frozen corn, and it works well. Do not use canned corn as it changes the taste and texture.
Eggs- I use organic brown eggs in this recipe, but white eggs are acceptable if that’s what you have on hand.
Minced Garlic- I use freshly minced garlic in the recipe because it has a better flavor, but if all you have on hand is jarred minced garlic, you can substitute.
Cajun Seasoning– I use a brand called Slap Ya Mama Cajun SeasoningYou can use your favorite brand, but I do not recommend using Creole seasoning as the components are slightly different and alter the recipe.
Butter Crackers– Taste best in the recipe but can be substituted with unsalted crackers, Panko breadcrumbs, or crushed corn flakes.

 

 

Eggplant and Corn Casserole One of the things I love about this recipe is there is minimal suggested equipment, and clean-up is pretty simple if you are cleaning as you go along. It would help if you had a 3-quart saucepan with a lid or Dutch oven, colander,  kitchen knife, cutting board, measuring cups, measuring spoons, slotted spoon, box grater,  and a baking dish. That’s all you need.

 

Suggested Equipment for the Eggplant and Corn Casserole

  • Sharp kitchen knife
  • Cutting board
  • 3-Quart saucepan or Dutch Oven
  • Colander
  • Measuring cups
  • Measuring spoons
  • Slotted Spoon
  • Box grater
  • Baking dish

 

Before getting started on the Eggplant and Corn Casserole, be sure to gather all the suggested equipment and all the ingredients before getting started. This recipe goes pretty fast, and you don’t want to be searching for odds and ends when you get started on the cooking. Trust me, and it cuts down on time.

 

Eggplant and Corn CasseroleBe sure to check out the recipe card for measurements, cooking instructions, nutritional values,  and take advantage of the print and pin option to keep this Eggplant and Corn Casserole handy for the next time you want to make it.

 

Method for Eggplant and Corn Casserole

STEP ONE– Place the eggplant and water in the saucepan or Dutch oven. Cover the saucepan with a tight-fitting lid and bring to a boil, reduce to a simmer and cook the eggplant until tender about 15-20 minutes, occasionally stirring—Reserve 1 cup of the cooking liquid. Drain the eggplant in a colander thoroughly.
STEP TWO-Heat the unsalted butter in a saucepan over medium heat until melted, add the onions and cook for about 6-7 minutes, stirring occasionally. Using a slotted spoon remove the onions and place them in a bowl. Add the corn to the same saucepan and cook for about 5-6 minutes string occasionally. Remove from the heat, add the reserved cooked and drained eggplant and beaten eggs, mix well. Add the green peppers, garlic, kosher salt, cayenne pepper, black pepper,  optional Cajun seasoning, 1 1/2 cups grated cheddar cheese, 3/4 cup of the butter cracker crumbs, and reserved eggplant stock, mix well.
STEP THREE-Pour the mixture into a baking dish about the size of 8x8x2. Smooth the mixture down evenly. Sprinkle the remaining cheddar cheese, crushed butter crackers over the top of the cheese. Bake at 375 Degrees or until crackers are lightly browned, and casserole is slightly bubbly- about 25-30 minutes.
STEP FIVE– Remove the casserole from the oven and let it cool in a heat-safe area for about 10 minutes before serving.

 

 

 

Eggplant and Corn Casserole

Eggplant and Corn Casserole

hmccallum
Eggplant and Corn Casserole is one of those Southern delights that melts in your mouth. It's an old-fashioned hearty side dish that will fly off the table in no time flat.
4.89 from 26 votes
Prep Time 15 mins
Cook Time 45 mins
Cool 10 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American, Southern
Servings 10 Servings
Calories 298 kcal

Equipment

  • Sharp kitchen knife
  • Cutting Board
  • 3-Quart saucepan or Dutch Oven
  • Bowl
  • Colander
  • Measuring Cups
  • Measuring spoons
  • Slotted Spoon
  • Box grater
  • Baking dish

Ingredients
  

  • cups eggplant chopped
  • 3 cups water
  • 10 tablespoons unsalted butter 1 stick + 2 tablespoons
  • cups corn organic fresh or frozen
  • 2 large eggs organic brown
  • 1 green bell pepper diced
  • 1 teaspoon garlic fresh minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • Cajun seasoning optional to own taste
  • cups mild cheddar cheese grated
  • cups butter crackers crushed

Instructions
 

  • Place the eggplant and water in the saucepan or Dutch oven. Cover the saucepan with a tight-fitting lid and bring to a boil, reduce to a simmer and cook the eggplant until tender about 15-20 minutes, occasionally stirring—Reserve 1 cup of the cooking liquid. Drain the eggplant in a colander thoroughly.
  • Heat the unsalted butter in a saucepan over medium heat until melted, add the onions and cook for about 6-7 minutes, stirring occasionally. Using a slotted spoon remove the onions and place them in a bowl. Add the corn to the same saucepan and cook for about 5-6 minutes string occasionally. Remove from the heat, add the reserved cooked and drained eggplant and beaten eggs, mix well. Add the green peppers, garlic, kosher salt, cayenne pepper, black pepper,  optional Cajun seasoning, 1 1/2 cups grated cheddar cheese, 3/4 cup of the butter cracker crumbs, and reserved eggplant stock, mix well
  • Pour the mixture into a baking dish about the size of 8x8x2. Smooth the mixture down evenly. Sprinkle the remaining cheddar cheese, crushed butter crackers over the top of the cheese. Bake at 375 Degrees or until crackers are lightly browned, and casserole is slightly bubbly- about 25-30 minutes.
  • Remove the casserole from the oven and let it cool in a heat-safe area for about 10 minutes before serving.
     
     

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 298kcalCarbohydrates: 12gProtein: 10gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 97mgSodium: 378mgPotassium: 195mgFiber: 2gSugar: 3gVitamin A: 840IUVitamin C: 12mgCalcium: 232mgIron: 1mg
Keyword Casserole, corn, Eggplant
Tried this recipe?Let us know how it was!

 

 Suggested recipes to try

  • Southern Baked Bean and Ground Beef Casserole is another iconic Southern covered dish our family loves to share at family functions, Church Potlucks, picnics, and even on some of the Holiday gatherings.
  • Southern Corn Pudding Casserole is the delicious iconic classic casserole made by grannie, especially for Sunday dinners, holidays, and church potlucks, which has a sweet, cheesy golden layer delicious, creamy corn center that everyone loves.
  • Southern Smothered Pork Chops are classic comfort food at its best in the South. Slow-cooked until tender, juicy, flavorful, melt in your mouth. Pork chops smothered in a beautiful onion gravy that takes ordinary Pork Chops to an entirely new level of perfectly deliciously mouthwatering meat and gravy meal.

 

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25 Comments

  • Reply
    Jamie
    February 22, 2021 at 12:22 am

    This is such a great way to cook eggplants! I love how well it goes with the corn and it made my whole house smell amazing! Delicious!

  • Reply
    Amanda Dixon
    February 21, 2021 at 8:35 pm

    We loved this casserole so much! The Cajun seasoning gave it the perfect kick of flavor, and those buttery crackers made for a delicious finishing touch. Fabulous!

  • Reply
    Tristin
    February 21, 2021 at 8:20 pm

    I am always looking for new ways to use eggplant. I Couldn’t wait to try this Sothern Eggplant and corn recipe! Thanks so much for sharing. Bookmarking to make it again.

  • Reply
    Jenny
    February 21, 2021 at 5:18 pm

    What a great recipe! I loved the flavors. I am so making this Eggplant and Corn Casserole again asap!! Thanks so much. Heidy truly enjoyed this Southern Dish!!!

  • Reply
    Natalie
    February 21, 2021 at 2:27 pm

    Now, this was one delicious dinner. I love all the ingredients and the fact that it’s so easy to make this. I just saved the recipe. I can’t wait to make this again.

  • Reply
    amy casey
    February 20, 2021 at 8:59 pm

    What a fabulous old-time Cajun recipe to use eggplant! I have a personal chef-client that will love this one. Thanks so much for posting the recipe. We; loved the flavors.

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