Mimi's Eggplant Casserole recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

1 large eggplant, peeled, cubed and boiled until soft
½ cup butter
2 eggs, beaten
1 ½ cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread

Nutrition Info

254.7 calories
carbohydrate: 14.2 g
cholesterol: 89 mg
fat: 18.3 g
fiber: 2.6 g
protein: 9.4 g
saturatedFat: 9.7 g
servingSize: -
sodium: 597.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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