Mimi's Eggplant Casserole

22 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 1 hr 5 min

“Eggplant deluxe! Put a little kick in your next eggplant feast.” - by Janis Kimling

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
255 cal
13%

Fat
18.3 g
28%

Carbs
14.2 g
5%

Based on a 2,000 calorie diet

Reviews (22)

Rate This Recipe

LICS

Aug. 25, 2003

"We put cornbread batter on it instead of crumbled cornbread!..." See more"

LOCAJO

Jan. 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 ..." See morepored the batter directly in. Mmmmmmmmmmmmmmmmmm!"