tex-mex eggplant casserole

Name: Tex-Mex Eggplant Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 package(s) Mexican cornbread packet - made according to pkg. instructions; 1 - 2 small eggplants, peeled and cubed; 1 small onion, finely chopped; 1 green bell pepper, finely chopped; 3/4 stick(s) butter; 1 can(s) Rotel tomatoes and green chilies (10 oz); 2 eggs, lightly beaten; 1 1/2 cup(s) sharp cheddar cheese, shredded

3 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Dec 22, 2025

We love eggplant and this recipe is a real treat, especially if you like spicy Tex-Mex flavors. *Cook time does not include baking time for cornbread.

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prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 package Mexican cornbread packet - made according to pkg. instructions
1 - 2 small eggplants, peeled and cubed
1 small onion, finely chopped
1 green bell pepper, finely chopped
3/4 stick butter
1 can Rotel tomatoes and green chilies (10 oz)
2 eggs, lightly beaten
1 1/2 cups sharp cheddar cheese, shredded

How To Make tex-mex eggplant casserole

Step 1

Bake cornbread according to package instructions. Allow to cool slightly; then crumble. Reserve one cup for topping.

Step 2

Peel and cube eggplant and boil until tender. Drain well; then mash.
Step 3

Meanwhile, saute onion and bell pepper in butter until tender.
Step 4

Combine cornbread, eggplant, onion, bell pepper, Rotel, and 2 lightly beaten eggs. Prepare a casserole dish and transfer the above mix.
Step 5

Sprinkle the top with reserved cornbread crumbs and then top with cheese.
Step 6

Bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted.
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