Justin Wilson Looking Back: Eggplant Casserole A La Justin

Serves 8-12 people


  • 4 quarts chopped eggplant
  • Salted water to marinate eggplant
  • 1 cup Sauterne wine or dry white wine
  • 2 cups of water
  • 2 tablespoons of Worcestershire Sauce
  • 2 teaspoons of Louisiana Hot Sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of olive oil
  • 2 cups of chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped parsley
  • 1 teaspoon of garlic powder
  • 1 teaspoon of celery salt
  • 1 teaspoon of butter-flavored salt
  • Salt
  • 1 cup shrimp
  • 1 cup tuna
  • 2 eggs
  • Progresso bread crumbs


Preheat the oven to 350 degrees.

Marinate the eggplant in the salted water, rice, and drain. Cook the eggplant in a mixture of wine, water, Worcestershire, hot sauce, and soy sauce, until it can be mashed. Pour it into a colander saving the juice.

Saute the onions, bell pepper, and parsley in olive oil until clear or tender. Add onion power, garlic powder, celery salt, butter-flavored salt, and salt to taste.

Combine this mixture, the shrimp and the tuna with the eggplant. Mix well, using a little of the juice that was saved for extra flavor.

Beat the eggs and fold in. Place in a buttered casserole dish, and top with bread crumbs. Bake in the preheated over 45 minutes to an hour.