Randol's Eggplant Casserole

Courtesy Randol's, Louisiana Cookin'

Eggplant casserole with Louisiana shrimp.


6 ounces butter
1 pound ground meat
2 cups diced onion
1 cup diced bell pepper
1 teaspoon minced garlic
2 pounds eggplant, diced1 pound (70–90 count) peeled Louisiana shrimp
3 tablespoons all-purpose seasoning
2 tablespoons red pepper
1 tablespoon black pepper
2 quarts rich chicken stock
3 quarts 1/2-inch diced French bread
2 cups grated Parmesan cheese


In a large pot over high heat sauté ground beef until brown.
Add onions, bell pepper, and garlic; sauté for 5 minutes.
Add eggplant and seasonings; cook for 10 minutes.
Add shrimp and chicken stock; reduce by half.
Fold in French bread until thoroughly blended. Place in large casserole dish and top with Parmesan cheese.
Bake in 350°F oven for 20 minutes.

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