Eggplant Creole

Eggplant Creole

Check our Lucky 32 Southern Kitchen Blog Post – Creole For Carnival

  • 2 each eggplant (slice into 20 – ½” thick rounds)
  • 2 cups all purpose flour
  • 2 eggs
  • ½ cup whole milk
  • 2 tsp Cajun Spice Blend (see recipe)
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 tsp salt
  • 2 fl oz canola oil
  • 10 slices provolone cheese
  • 2 cups Creole Sauce (see recipe)
  • 5 tbsp grated Reggiano Parmesan cheese

Trim ends from eggplant and slice into ½” thick rounds. Combine eggs, milk and 1 teaspoon Cajun Spice Blend. Combine breadcrumbs, Parmesan cheese, salt and 1 teaspoon Cajun Spice Blend. Set up a dredge station by placing the following items in three separate shallow pans: 1. flour, 2. egg/milk mix, 3. breadcrumb mix.

Run each slice of eggplant through the dredge station in the order listed and place on parchment paper. Heat oil in skillet until hot. Brown eggplant slices on both sides over medium heat. Top each slice with ½ slice provolone cheese and allow to melt. Sauce plate with Creole Sauce. Top sauce with slightly overlapping slices of eggplant. Garnish with grated Reggiano Parmesan. Serves 4-6

Creole Spice Blend

  • 2 ½ tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 3 tsp black pepper
  • 3 tsp onion powder
  • 3 tsp cayenne pepper
  • 3 tsp oregano leaves
  • 3 tsp thyme leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid. Makes – ¾ cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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