Mimi's Eggplant Casserole22 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 255 cal
- 18.3 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"We put cornbread batter on it instead of crumbled cornbread!..." See more"
"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!"
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