Search thousands of recipes reviewed by home cooks like you.

Mimi's Eggplant Casserole

Mimi's Eggplant Casserole

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Janis Kimling

Janis Kimling

Eggplant deluxe! Put a little kick in your next eggplant feast.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mash the eggplant in water; drain off excess water.
  3. Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
  4. Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LICS
27

LICS

8/25/2003

We put cornbread batter on it instead of crumbled cornbread!

LOCAJO
26

LOCAJO

1/18/2005

Very tasty, and easy to make. You have to make sure you squeeze the excess water out of the eggplant otherwise it is a bit soupy. Really enjoyed this one. Instead of crumbling cornbread on top I just pored the batter directly in. Mmmmmmmmmmmmmmmmmm!

STC0693
25

STC0693

9/9/2003

This was awesome. My husband, who is very picky, loves it. It even freezes well, if you want to make two at a time.

Similar recipes