Mimi's Eggplant Casserole

Mimi's Eggplant Casserole

26
Janis Kimling 0

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

Ingredients 1 h 5 m {{adjustedServings}} servings 255 cals

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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:
  • 89 mg
  • 30%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Reviews 26

  1. 31 Ratings

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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!

LICS
8/25/2003

We put cornbread batter on it instead of crumbled cornbread!

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.