Mimi's Eggplant Casserole

Mimi's Eggplant Casserole

25 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Janis Kimling
Recipe by  Janis Kimling

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (25)

Rate This Recipe
LICS
27

LICS

We put cornbread batter on it instead of crumbled cornbread!

LOCAJO
26

LOCAJO

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

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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