Creole Eggplant Parmesan

Ingredients

In this Creole adaptation of Parmigiana, the traditional Italian flavors are infused with the bold and spicy elements of Louisiana Creole cuisine. The original dish's breadcrumbs are replaced with a crispy cornmeal crust, adding a delightful crunch to each bite. The tomato sauce is transformed into a zesty Creole tomato sauce, featuring a medley of spices such as paprika, cayenne pepper, and thyme, which give the dish a distinct Creole flavor profile. Additionally, the cheese used in this recipe is often a combination of cheddar and mozzarella, adding a touch of richness to the dish. We alse have the original recipe for Parmigiana (Puglia), so you can check it out.

• 2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) rounds 2 large eggplants (about 2 pounds / 900g), sliced into 1/2-inch (1.3cm) rounds
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 2 teaspoons Creole seasoning 2 teaspoons Creole seasoning
• 2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
• 2 cups (480ml) Creole tomato sauce 2 cups (480ml) Creole tomato sauce
• 2 cups (200g) shredded cheddar cheese 2 cups (200g) shredded cheddar cheese
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a shallow dish, combine the flour, cornmeal, and Creole seasoning.
3. 3.
   Dip each eggplant slice into the flour mixture, coating both sides evenly.
4. 4.
   In a large skillet, heat the vegetable oil over medium-high heat.
5. 5.
   Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   In a baking dish, spread a thin layer of Creole tomato sauce.
7. 7.
   Arrange a layer of fried eggplant slices on top of the sauce.
8. 8.
   Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the eggplant.
9. 9.
   Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Eggplant — Choose firm and glossy eggplants with smooth skin. To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 30 minutes before rinsing and patting dry.
• Creole tomato sauce — If you prefer a spicier sauce, add a pinch of cayenne pepper or hot sauce to the tomato sauce.

Tips & Tricks

• For a healthier version, you can bake the breaded eggplant slices instead of frying them.
• Experiment with different types of cheese, such as pepper jack or gouda, to add a unique twist to the dish.
• Serve the Creole Eggplant Parmesan with a side of creamy coleslaw or a fresh green salad for a complete meal.

Serving advice

Creole Eggplant Parmesan is best served hot, straight from the oven. Allow it to cool for a few minutes before slicing and serving. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, drizzle a little extra Creole tomato sauce on the plate before placing the sliced Creole Eggplant Parmesan. Serve it on a white or colorful plate to make the dish visually appealing.