Eggplant Casserole

Tara Waites

By
@TLW527

My momma always make this for my birthday. I would rather have this than cake!


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Rating:

Comments:

Serves:

10

Prep:

45 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 large
eggplant
1 c
plain bread crumbs (cornbread or jalapeno cornbread can be used)
1 can(s)
stewed tomatoes
1 can(s)
cream of chicken soup
1/2 c
diced bell pepper
1/2 c
diced onion
1 tsp
minced garlic
2 large
eggs
8 oz
cheddar cheese, shredded
salt and pepper (to taste)

Directions Step-By-Step

1
In a saucepan add the cream of chicken soup (follow instructions on can),bell pepper & onion, the tomatoes and warm on medium heat.
2
Bring a large pot of water to boil. Peel and dice the eggplant. Place the diced eggplant in the boiling water and cook for 15 minutes or until tender and slightly translucent. Drain.
3
In a large bowl add the eggplant, the soup mixture and the bread crumbs.
4
Whip the eggs in a cup and add it to the mixture.
5
Add the garlic.
6
Add 1/4 cup of cheese.
7
Spray Pam in a baking dish and add the mixture.
8
Top with shredded cheddar and bake for 20 to 30 minutes at 350.
9
Cool FOR A FEW MINUTES and serve

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom