3 Cheese Eggplant Casserole by Lady Rose
By
Rose Mary Mogan
@cookinginillinois
1
This is the recipe I came up with, My husband really loved it. It made a 9X13 size dish, & it was very cheesy. I just started adding ingredients I had in the pantry that I thought would make it taste good. It made the Family Favorite list, & my husband kept calling it Zucchini, & I had to keep reminding him that it was eggplant. Adding Bacon & the spices added lots EXTRA of flavor.
So the moral of the story is no matter what you choose to call it, it is still very tasty & good.
★★★★★ 1 vote5
Ingredients
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2 largeeggplants peeled seeded & cubed
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2 can(s)cream of chicken soup
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4 largeeggs room temperature
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8 ozsliced mushrooms fresh or canned (drain if using canned, saute if using fresh)
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2 largeonions chopped
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1 largered bell pepper, seeded & chopped
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1 largegreen bell pepper, seeded & chopped
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2 cpanko bread crumbs (japanese bread crumbs)
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1 can(s)diced tomatoes (15 oz. size)
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1 cshredded parmesan cheese
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1 1/2 cshredded cheddar cheese (sharp or mild)
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1 1/2 lbsliced fresh mozzarella (squeezed dry)
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1 1/2 creal bacon bits
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1/2 stickbutter
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2 Tbspolive or canola oil
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2 tspsteak seasoning
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1 Tbspitalian seasoning
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3-4 clovegarlic, minced