Creole Eggplant Casserole

This hearty recipe wasn’t labeled as a casserole when it was published in The State in 1941, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.

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eggplant casserole

1 large eggplant
1 egg
1 cup diced tomatoes
1 cup breadcrumbs
1 small green pepper, diced
¼ stick butter
1 cup grated cheese
1 teaspoon baking powder
2 small onions, diced

Cut the eggplant into cubes and boil in salted water until tender. Drain, transfer to a large mixing bowl, and mash.

Add the remaining ingredients to the eggplant and stir until well combined.

Pour mixture into a casserole and bake at 400° for 30 minutes.

This recipe originally appeared in the May 1941 issue of The State (vol. 8, no. 51). Click here to view the full issue, or jump to the recipe page here.

For more casserole recipes, visit ourstate.com/casseroles.

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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