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Eggplant And Oyster Dressing

  • Yield: 6 to 8 servings


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/4 cup chopped celery
  • 2 cups small diced eggplant
  • 1/4 cup chopped red bell peppers
  • 1/4 cup chopped green bell peppers
  • Salt and cayenne
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped green onions
  • 1 pound shucked oysters, roughly chopped
  • 1 1/2 cups oyster liqueur
  • 6 eggs, beaten
  • 1 quart heavy cream
  • 3 to 4 cups day old bread, cubed
  • 1/2 cup grated Parmesan cheese


  • Preheat the oven to 400 degrees F. Butter a 13 by 9-inch rectangular baking dish. In a saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Sauté for 2 minutes. Add the eggplant and peppers. Saute the vegetables for 3 to 5 minutes, or until the vegetables are soft. Season with salt and cayenne. Add the garlic and green onions. Saute for 2 minutes. Stir in the chopped oysters and saute for 1 minute. Remove from the heat. In a mixing bowl, whisk the oysters liqueur, eggs, and cream together. Turn the sautéed mixture into the mixing bowl. Mix well. Stir in the bread cubes and cheese. Reseason with salt and cayenne. Pour the dressing into the prepared pan and cover. Bake for 30 minutes. Remove the cover and bake for an additional 15 minutes, or until the dressing is set in the center. Remove from the oven and cool slightly before serving.