Eggplant Casserole
"When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar."
photo by *Parsley*
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups eggplants, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup onion, chopped
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (4 ounce) jar pimientos
- 2 eggs
- 1⁄2 cup butter
- 1 (6 ounce) package Stove Top stuffing mix
- salt and pepper
- 2 cups cheddar cheese, shredded
directions
- Melt butter.
- In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
- Add Stove Top, mixing everything together thoroughly.
- Place in 9 x 13 casserole, coated with nonstick cooking spray.
- Top with shredded cheese.
- Cover with tinfoil and bake at 350 for one hour.
Questions & Replies
-
We Houston girls can cook! Thanks for deconstructing this classic cafeteria recipe. My husband loved Houston's Wyatt Cafeteria eggplant casserole. This is close cousin. I purchased a bag of reduced for quick sale baby eggplants just perfect for this. Thanks! -
Is the stuffing made prepared before adding to the casserole? -
Do you boil eggplant first before you mix all thing together
Reviews
-
I think this recipe is a bit misleading. You hardly notice the eggplant at all. It's more like a stuffing with vegetables. I added a little extra eggplant, but it was still masked by the stuffing. I always use recipe #278160 for the cream soups, so I used the mushroom version. This would be great to disguise eggplant for those who don't care for it. Thanx for sharing. -
This was AWESOME. Even the leftovers were good. I only used a 2 oz. jar of pimientos and that was plenty. I also waited to put the cheese on until 30 minutes into the baking time. Next time I might try mixing 1/2 of the cheese into the casserole and putting the other 1/2 on top. -
Loved the recipe . I added smoked Boneless skinless chicken thighs and red pepper flakes it was very good I will make it again -
This was really good and I will certainly make it again. Next time, I will take some of the suggestions posted here such as adding mushrooms. The stuffing was a bit overpowering at first, but when I had it as left overs, it wasn't bad at all. I may also add some protein next time, such as turkey to make it more of a meal.
-
I just made this recipe because of my husband's buying 2 eggplants that I had no idea what to do with.I used sweet red pepper rather than the green.I didn't have pimentos. I mixed the cheese in with the casserole and it came out fantastic! I doubled the recipe and sent some home with the tutor, gave some to our neighbors and by lunchtime, it's almost gone. I did add more eggplant than called for and peeled it first (very important). I will make this again.
see 12 more reviews
Tweaks
-
I live in New Orleans and am going to fix with shrimp and crabmeat added. I will let you know how it turns out.
-
It was delicious!! The only changes I made was added red chili pepper flakes, halved the cheese and butter (for dietary purposes), and fresh mint for some flavour! Turned out fabulous and pretty healthy!
-
Delicious recipe using fresh eggplant from my garden. I use Broccoli Cheese soup instead of mushroom and add half a can of milk instead of the pimentos. I also use home made croutons from left over bread instead of the stuffing mix. Absolutely yummy, and my husband often asks me to make it. I sometimes let it cool, cut it into 6 pieces, freeze individually and take to work for a quick and easy lunch.
RECIPE SUBMITTED BY
<p>I am a court reporter living in the suburbs of Houston, Texas. I love to cook for my friends and family, and I am usually The Chosen One for holiday dinners. Love the cooking, hate the clean-up!</p>
