Eggplant and Oyster Casserole


  • 2 medium eggplants (about 1 1/4 to 1 1/2 pounds each
  • 3 large onions, chopped
  • 8 tablespoons butter, divided
  • 8 to 10 slices of bacon
  • 1/2 cup plus 2 tablespoons seasoned bread crumbs, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 dozen oysters, about 1 1/2 pints, drained


Place eggplants in a shallow baking dish; bake at 400° for 35 to 45 minutes, until tender. Let eggplants cool.

In a skillet sauté the onion in 3 tablespoons of the butter until translucent. In another small skillet, fry the bacon until crisp, then transfer to paper towels to drain.

Cut off the stem ends of the eggplants and peel them carefully. Place the peeled eggplants in a colander to drain. After the eggplant is well-drained, chop into 3/4-inch cubes and combine with the sautéed onion in a large bowl. Crumble the bacon into the eggplant mixture then add 1/2 cup of the seasoned bread crumbs, salt, pepper, and drained oysters.

Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into four equal portions and place in individual baking dishes. Pour about 1/4 of the melted butter over each portion, and then sprinkle each evenly with a 1/2 tablespoon of the remaining seasoned bread crumbs. Place the baking dishes on a baking sheet and bake in a preheated 425° oven for 20 minutes, or until bubbly and browned. Serves 4.

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